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  • …grayblog…- separating the wanted from the unwanted » A recipe – spiced turkey-stuffed aubergines

    Tuesday 4 February 2014

    A recipe – spiced turkey-stuffed aubergines

    Lifted shamelessly from the Waitrose magazine.


    This makes enough for four people – or, as we tend to do, enough for two meals for two people (they keep in the fridge for a couple of days and re-heat nicely).

    Per portion: 251 calories, plus the rice or couscous. It’s also low in saturated fat.




    1. Preheat the oven to 200C/gas mark 6.
    2. Halve the aubergines lengthways. Score a 0.5cm border around the edge of each half and scoop out the flesh. Finely dice the flesh and set aside.
    3. Brush the insides of the aubergine shells with a little olive oil, place on a baking sheet and pop in the oven for 20 minutes.
    4. Meanwhile, heat half a tbsp of oil in a large frying pan over a medium-high heat. Cook the turkey for 5 minutes.
    5. Then add the onion, garlic and diced aubergine and cook for a further 10 minutes.
    6. Stir in the harissa paste, cinnamon and apricots and cook for a further minute.
    7. Add the tomatoes and simmer for another 5 minutes.
    8. Stir in the lemon juice, lemon zest and half the parsley. Taste and season if necessary.
    9. Fill the aubergine shells with the turkey mixture – there will be plenty to fill them quite generously.
    10. Return the shells to the oven for a further 5 minutes.
    11. Spoon half a tbsp of yogurt onto each one and sprinkle with the remaining parsley.
    12. Serve with rice or couscous. And possibly a glass of wine, although that rather ruins the virtuous qualities of this dish.


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