Aubergine With Spicy Apricot Tabbouleh Recipes

Steps:

• Brown the aubergines in 2 tbsp of the oil so they're golden on all sides, but not soft in the middle yet - this is best done in batches in a large, non-stick frying pan.
• Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.
• Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.
• Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

Steps:

• Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 ½ tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
• When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
• Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine). Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
• Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer - if the aubergine feels soft and the skewer feels hot when it comes out then it's ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

Steps:

• For the tabbouleh: Place the bulghur wheat in a bowl and cover with water. Stir in the salt and soak for 40 minutes, or until the a bulghur is softened but still a bit crunchy. When ready, drain the water from the bulghur wheat, squeezing out as much moisture as possible with your hands.
• Place the bulghur wheat in a large bowl and add the tomatoes, the parsley, the bacon and the cumin. Mix well. Add the lemon juice, the olive oil and the harissa. Mix well and taste for seasoning. Cover. Reserve in the refrigerator until ready to serve. Just before serving, moisten with a bit of olive oil.
• For the taratour sauce: Combine all ingredients in a bowl. Beat in 1/2 cup plus 2 tablespoons cold water in a stream.
• Wine: 1986 Domaines Ott Bandol Rose

Steps:

• In a bowl, soak the bulgur in the hot water for 30 minutes.
• In a large bowl, combine the bulgur with the remaining ingredients. Season with salt.