Baked aubergines with coriander yogurt dressing - Good Food Middle East
This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol
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Ingredients
- 1 medium aubergine
- 2 tsp olive oil
- juice 1 and zest ½ lemon
- 100g couscous
- 300ml/½ pt boiling vegetable stock
- 85g ready-to-eat dried apricots, roughly chopped
- 4 sundried tomatoes in oil, drained and chopped
- 3 spring onions, finely sliced
- 25g pine nuts, toasted
- pinch ground cinnamon
- 4 heaped tbsp Greek-style natural yogurt
- 2 tsp lemon juice
- 1 fat garlic clove, crushed
- small knob ginger, finely chopped
- small handful coriander, roughly chopped
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