Mon, 21 August 2017
We finish off our series on healthy eating with this recipe from Joe Shannon.
1 tbsp. olive oil
3 clove garlic
½ c. golden raisins
½ tsp. curry powder
1 red chili de-seeded and chopped
¼ tsp. salt
1 c. quick-cooking bulgur
500ml water
2 medium Aubergine
2 tbsp. olive oil
200g cashew nuts
Chopped mint
In small saucepot, heat 1 tablespoon olive oil on medium.
Add crushed garlic, golden raisins, curry powder, chili and salt.
Cook 2 minutes, stirring.
Add bulgur and water.
Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.
Meanwhile, cut Aubergine in half lengthwise. Scoop out seeds. Arrange Aubergine on lined baking sheet, cut sides up.
Brush with remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon salt. Bake in pre-heated oven 180c 7 minutes, or until tender.
Remove Aubergine from oven; cover with foil.
With fork, fluff bulgur; stir in cashews.
Stuff eggplant with bulgur mixture; garnish with chopped mint.
