Joe's bulgur, chili and cashew stuffed aubergine

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.