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Turkey meatball and aubergine stew
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500g turkey mince
1 garlic clove, crushed
3 rosemary sprigs, leaves stripped and finely chopped
2 tbsp olive oil
1 red onion, chopped
2 aubergines, chopped into bite-sized chunks
1 tsp ground coriander
400g can chopped tomatoes
200g wholewheat couscous
1 x ½ lemon, juice
100g bag baby spinach, use half
1. Combine the turkey, garlic and 2/3 of the rosemary. Season, then roll into 12 balls. Heat half the oil in a pan and cook the meatballs for 10 minutes, turning frequently, until golden. Remove from the pan and set aside.
2. Add the remaining oil to the pan and cook the onion and aubergines for 10 minutes. Stir in the coriander, then add the tomatoes and 200ml water. Bring to the boil, return the meatballs to the pan and simmer for 10 - 15 minutes, until the meatballs are cooked through.
3. Meanwhile, put the couscous into a bowl and just cover with boiling water. Cover with clingfilm and stand for 5 minutes. Fluff with a fork, then stir in the lemon juice and spinach; season. Serve the meatballs with the couscous, scattered with the remaining rosemary.
Typical values per serving:
This recipe was first published in February 2012.