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- Herby freekeh-stuffed aubergines with pistachio yoghurt
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Ingredients
- 1 250g pouch freekeh
- 4 aubergines
- 6 dried apricots
- 75 g of pistachios, toasted and chopped
- 1 small bunch of dill, leaves chopped (plus extra to garnish)
- 1 small bunch of parsley, leaves chopped
- 1 small bunch of mint, leaves chopped
- 1 garlic clove, grated
- 1 lemon, zest and juice
- 2 tbsp of olive oil
- 100 g of greek yoghurt