Baked Aubergines With Coriander Yogurt Dressing Recipes

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BAKED AUBERGINES WITH CORIANDER YOGURT DRESSING



Baked aubergines with coriander yogurt dressing image

This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 medium aubergine
2 tsp olive oil
juice 1 and zest ½ lemon
100g couscous
300ml/½ pt boiling vegetable stock
85g ready-to-eat dried apricots , roughly chopped
4 sundried tomatoes in oil, drained and chopped
3 spring onions , finely sliced
25g pine nuts , toasted
pinch ground cinnamon
4 heaped tbsp Greek-style natural yogurt
2 tsp lemon juice
1 fat garlic clove , crushed
small knob ginger , finely chopped
small handful coriander , roughly chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
  • Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
  • Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
  • Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.

Nutrition Facts : Calories 398 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.05 milligram of sodium

AUBERGINE AND CUMIN CHARLOTTES WITH TOMATO AND CORIANDER SALAD



Aubergine and Cumin Charlottes with Tomato and Coriander Salad image

Provided by Food Network

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

2 medium eggplants
1/4 cup/60 ml olive oil
Salt and freshly ground black pepper
3 eggs
1/4 cup/60 ml milk
1 tablespoon cumin seeds, toasted and ground
4 ounces/110 g fresh chevre (goat cheese), crumbled
12 small tomatoes on the vine
A handful fresh coriander (cilantro) leaves
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper

Steps:

  • For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook's Note: They should not get crisp.
  • Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.
  • Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.
  • For the tomato and coriander salad: Quarter the tomatoes. Stir through the coriander (cilantro), oil, and vinegar. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.

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