Herby freekeh-stuffed aubergines with pistachio yoghurt
By OcadoLifeReady-to-eat freekeh makes this recipe super-simple to make.Time and servings
Total time
Servings
Cooking time
Ingredients
11 total- 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
Method
4 stepsStep 1
Prick the aubergines and barbecue, turning occasionally until the skins are charred all over and the flesh is beginning to soften.
Step 2
While the aubergines are cooking, loosen the freekeh from the pouch and mix in a bowl with the apricots, 50g of the pistachios and the herbs. Make a dressing with the garlic, lemon juice and olive oil and stir through the freekeh mixture. Taste and adjust the seasoning.
Step 3
In a separate bowl, mix the yoghurt together with the lemon zest and remaining 25g pistachios.
Step 4
Slice the aubergines open, from just below the stem end to the base. Add a couple of tablespoons of the freekeh mixture into each cavity and top with equal amounts of yoghurt and dill. Serve while the aubergines are still warm.