Moroccan Stuffed Aubergine with Farro and Zucchini
Hearty vegetarian mains that are loaded with summer vegetables are always a hit. This warmly spiced one is easily adapted to be vegan, making it a great dietary-friendly pick for feeding a crowd.
Ingredients
3 aubergine
½ cup farro perlato
500ml vegetable stock or water
¼ tsp salt
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic
3 medium zucchini, diced
1 Tbsp Farro Moroccan spice mix
1 tin cherry tomatoes
A small handful of fresh coriander leaves
6 balls labneh
1-2 Tbsp vincotto
Method
Preheat the oven to 200°C.
Cut the aubergines in half lengthwise and put onto a baking paper-lined oven tray, cut side down. Bake for 25 minutes, or until tender.
While the aubergines cook, put the farro in a saucepan with the stock and salt and bring to a simmer. Cook for 20-25 minutes, until bite tender. Drain any excess liquid and set aside.
Heat the oil in a frying pan and gently fry the onion and garlic until soft; 7-10 minutes. Add the zucchini and fry for a few more minutes until softened. Add the spice mix and cook for a minute, then add the cherry tomatoes and cook until the mix has thickened, about 10 minutes.
Allow the cooked aubergine to cool slightly then scoop out the flesh, leaving the shell intact. Roughly chop the aubergine flesh and add it to the pan. Season to taste, then add the cooked farro and coriander. Spoon the mix into the aubergine shells. Break up the labneh balls and scatter them over, then drizzle with fig vincotto to serve.
This easily be made ahead and reheated; just leave off the labneh and vincotto until you’re about to dish up.
Make it Plant-Based! For a vegan version, swap the labneh for Savour casheta cheese or coconut yoghurt.