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Spiced turkey-stuffed aubergines

14 November 2013


  • 2 aubergines
  • 1 tbsp olive oil
  • 250g turkey breast mince
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp harissa paste
  • 1 tsp ground cinnamon
  • 120g of Natures Table Apricots (approx 2 bags)
  • 400 g can chopped tomatoes
  • 1/2 lemon, zest & juice
  • 2 tbsp flat leaf parsley, roughly chopped
  • 2 tbsp low-fat natural yoghurt
  1. Preheat the oven to 200C, gas mark 6. Halve the aubergines lengthways, score a 0.5cm border around the edges and scoop out the flesh. Brush the insides with 1/2 tbsp olive oil, put on a baking sheet and roast for 20 minutes (or bake first as above and then scoop out). Finely dice the flesh and set aside.
  2. Meanwhile, heat the remaining 1/2 tbsp olive oil in a large frying pan over medium-high heat, cook the turkey mince for 5 minutes. Add the onion, garlic and diced aubergine and cook for 10 minutes. Stir in the harissa, cinnamon and apricots and cook for 1 minute. Add the tomatoes, simmer for 5 minutes. Stir in the lemon zest and 1/2 the parsley and season.
  3. Stuff the aubergine shells with the turkey mixture and bake for a further 5 minutes.
  4. Spoon a little yoghurt over the top and scatter with the remaining parsley and serve with wholewheat couscous, if liked.

PER SERVING 251kcals, 21.7g protein, 19.9g carbs, 18g sugars, 9.4g fat, 2.9g saturated fat, 5.6g fibre, 0.6g salt



Posted: 14/11/2013 13:49:52 by

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