For the aubergines
3 medium aubergines
1 medium onion, peeled and finely chopped
1 tbsp olive oil
4 garlic cloves, chopped
1 red chilli, finely sliced
1 green pepper, diced finely
60 ml/2fl oz orange juice
100g/3˝oz chickpeas, cooked weight
150g/5oz roasted cashews
100g/3˝oz dried apricots
100g/3˝oz dates, chopped
2 tomatoes, diced
1 tbsp lemon juice
2 tbsp of fresh coriander, chopped
salt and lots of freshly ground black pepper
For the sauce
1 tbsp sunflower margarine
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
2cm ginger, peeled and finely chopped
1 tsp turmeric
1 tsp cayenne
1 tin/400ml coconut milk
750ml water
1 cinnamon stick
100g/3˝oz ground almonds
zest and juice of 1 lime
salt
Preparation method
1.preheat the oven to 220C/425F/Gas7.
2.Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil
3.Roast in the preheated oven until soft and cooked through (about 30 minutes). Leave the aubergines to cool, then scoop out the middles leaving enough flesh for support. Coarsely chop the innards and set aside.
4.Re-hydrate the apricots in boiling water for 30 minutes, then finely chop.
5.Fry the onion in the olive oil until translucent. Add the garlic and chilli and stir-fry for a couple of minutes.
6.Add the spice mix and stir-fry until fragrant. Add the green pepper and orange juice, stir well. Fry until the pepper is soft.
7.Roast or toast the cashews - be careful they don t burn.
8.Mix the cashews with the cooked chickpeas, chopped apricots, chopped dates and diced tomatoes.
9.Add the cashew mix to the onion spice mix along with the chopped aubergine innards, lemon juice, coriander, salt a
Originally Submitted
5/25/2012
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