This eggplant package looks very dramatic but is dead easy. The combination of flavors in this dish is simply extraordinary. Tender eggplant stuffed with a spicy apricot tabbouleh provides a delicious burst of flavor with every bite. The smoky, charred exterior of the eggplant provides an incredible depth of flavor and perfectly complements the spicy sweetness of the apricot tabbouleh. Whether you are an experienced chef or a novice in the kitchen, this recipe is sure to impress you with its stunning presentation and hassle-free preparation. Bring a touch of elegance to your dining table with this delicious creation.
- 25g couscous
- ½ -1 tsp harissa, depending on how spicy you like it
- 4 soft dried apricots, roughly chopped
- a few pinches of ground coriander
- 1 spring onion, sliced
- 2 tbsp canned chickpeas
- 4 tablespoons chopped herbs such as mint, coriander and parsley
- 3 tbsp olive oil
- Juice ½ lemon
- 1 eggplant
Use up eggplant: Smoky eggplant dip
Cut a large eggplant into pieces, then mix with the hollowed out flesh of the stuffed eggplant and a little oil. Grill, turning, until eggplant is soft and charred, 10-15 minutes. Allow to cool, beat briefly until a mushy mixture is formed, then mix in a bowl the juice of one lemon, 150 g of yoghurt, 2 tablespoons of chopped mint and parsley, a few pinches of smoked paprika and some spices. Good food, vegetarian summer
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- Bring the kettle to the boil and place the couscous in a heatproof bowl.
- Rub the harissa in with your fingers, then stir in the apricots and ground coriander.
- Pour 2 ½ tablespoons of boiling water over it, cover and let the couscous soak for 5 minutes.
- When the couscous is cooked, fluff it with a fork.
- Stir in spring onions, chickpeas, 2 tablespoons chopped herbs, 1 tablespoon oil and all but 1 teaspoon lemon juice.
- Season well and set aside.
- Cut a thick slice from the rounded end of the eggplant.
- Using a small knife and a teaspoon, cut off most of the eggplant flesh and scrape it out until a 1-2cm thick shell remains.
- Brush inside and outside with another tablespoon of oil.
- Wrap the couscous tightly.
- Place the slice back on the bottom of the eggplant to seal it.
- Wrap tightly in two layers of foil.
- The stuffed eggplant will keep in the fridge for up to a day.
- Just before you start grilling, mix the remaining herbs with the remaining oil and lemon juice and some spices.
- Place the eggplant on the coolest part of the grill and cook, turning, for about 30 minutes.
- To test whether the eggplant is done, insert a skewer – if the eggplant feels soft when it comes out and the skewer feels hot, it is done.
- To serve, unwrap the eggplant and cut into thick slices.
- Place a few slices on a plate and drizzle with the herb dressing.
Equipment and tools
To prepare eggplant with spicy apricot tabbouleh, you will need the following equipment and tools:
This recipe contains the following allergens:
- Apricots (may contain sulfites)
- Chickpeas (may contain traces of gluten)
Storage and leftovers
If you have leftovers of this eggplant and spicy apricot tabbouleh dish, you can store them in an airtight container in the refrigerator for up to 3 days. It is recommended to consume leftovers within this time frame to ensure freshness.
Health Benefits of Eggplant with Spicy Apricot Tabbouleh
When it comes to healthy eating, including different vegetables in the diet is essential. A vegetable that is often overlooked is the eggplant, also known as eggplant. This versatile vegetable is not only delicious but also comes with a number of health benefits. Combined with the spicy apricot tabbouleh in this recipe, it creates a nutritious and flavorful dish that you’ll want to make again and again.
The main ingredient in this recipe, eggplant, is low in calories yet high in fiber, making it an excellent choice for weight management. A diet high in fiber can help regulate digestion, control blood sugar levels, and prevent overeating.
Eggplants are also a good source of antioxidants, particularly nasunin, which gives the vegetable its deep purple color. Antioxidants protect your cells from free radical damage and can have anti-inflammatory effects on the body.
In addition, eggplants are rich in vitamins and minerals, including vitamin K, vitamin C, vitamin B6 and potassium. Vitamin K is important for healthy bones and blood clotting, while vitamin C strengthens the immune system and supports collagen production. Potassium helps regulate blood pressure and maintains heart health.
Spicy apricot tabbouleh
The tabbouleh in this recipe adds a touch of flavor and a dose of health benefits to the dish. The combination of couscous, apricots, herbs and spices makes it a nutritious side dish that pairs perfectly with eggplant.
Couscous is a good source of carbohydrates, which are essential for energy production. It contains fiber and protein, which can help you feel fuller for longer and regulate blood sugar levels.
The dried apricots not only add a touch of sweetness but also contribute to the overall health benefits. Apricots are rich in vitamins A and C, both of which have antioxidant properties. These vitamins can support the immune system, promote healthy skin and protect against oxidative stress.
The blend of herbs like mint, coriander and parsley not only enhances the flavor but also provides additional vitamins and minerals. Mint is known to aid digestion and relieve stomach discomfort, while coriander and parsley provide a good dose of vitamin A, vitamin C and vitamin K.
By incorporating eggplant and spicy apricot tabbouleh into your diet, you can enjoy a delicious and nutritious meal. The eggplant provides fiber, antioxidants and essential nutrients, while the tabbouleh adds a range of vitamins and minerals from couscous, dried apricots and herbs. Try this recipe to reap the health benefits and delight your taste buds.