4 225 g aubergines
150 ml turkey (or chicken) stock
85 g bulgur wheat
1 tbsp olive oil
200 g onion, finely chopped
1 large clove of garlic, crushed
half tsp ground coriander
half tsp ground cumin
200 g ripe tomatoes, chopped
4 tbsp chopped parsley
2 tbsp finely shredded fresh basil
1 tbsp tomato purée
300 g cooked turkey, chopped
salt
freshly ground black pepper
garnish with lollo rosso lettuce leaves
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- Preheat oven to 220C/425F/gas mark 7.
- Cut the aubergines in half lenghtways and remove spikes from stalk ends. Score the cut sides with a criss-cross pattern, cutting deeply into the flesh.
- Place the aubergines cut-side-down on a non-stick baking tray and cook in the centre of the oven for 20-25 minutes, or until the flesh is soft enough to be scooped out.
- Meanwhile, heat the stock, put the bulgur wheat into a large bowl, cover with hot stock and leave until all stock is absorbed.
- Heat the oil in a large frying pan, add the onion and garlic and cook over medium heat until soft but not brown. Stir in the spices and cook for 1 minute.
- Remove the aubergines from the oven. With a spoon, carefully scoop out most of the flesh, leaving behind just a very thin layer of flesh so the aubergine shells retain their shape. Set the shells aside.
- Roughly chop the aubergine flesh and add it, with the tomatoes, to the onion and garlic. Cook over a moderate heat until thoroughly cooked.
- Remove the pan from the heat and stir in the soaked bulgur wheat (draining off any excess stock). Add the parsley, basil, tomatoe purée and turkey.
- Spoon the mixture back into the shells, piling it up high. Place them back on the baking tray, cover with foil and return to oven for 20 minutes to heat through.
- Serve hot, garnished with the lollo rosso.
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