I’m always happy for an excuse to cook up something interesting, and this one happens to be a pretty good reason. Every year Barbara over at winosandfoodies.com (best domain name ever) organises “LiveSTRONG With A Taste Of Yellow” to support the Lance Armstrong Foundation in raising cancer awareness.
Lance was diagnosed with cancer 10 years ago, and has since gone on, not only to recover, but to win the Tour de France 7 times.
As far as my achievement in this exercise goes, it’s not exactly as stupendous. The challenge has been to make a dish that involves a yellow food, and then yes, I get to eat it.
My number one flash of yellow in the kitchen at the moment is a staple in quite a bit of my cooking: couscous. Instead of just arranging it nicely on a plate though with a slab of chicken, I’ve decided to be a bit more colourful and have gone for more of a rainbow dish instead of just a yellow one.
So in an effort to raise awareness, voilà- one cous cous stuffed aubergine! Ok, actually it’s 2 as food is best shared…
- 1/4 cup couscous
- 1/2 cup boiling water
- 1/2 chicken stock cube
- 2 aubergines
- 6 slices of prosciutto
- 1 red pepper
- 1/2 an onion
- 2 cloves garlic
- a handful of fresh basil
- 1/2 tsp dried oregano
- 1/4 cup parmesan
- salt & pepper
Putting it all together:
For your first splash of yellow, place the couscous in a small bowl and add stock cube and boiling water. Stir and cover with clingfilm for at least 5 minutes. When this is done, stir through the chopped basil.
Next, slice each aubergine in half length-wise and scoop out the pulp. I say scoop, but I find it easier to use a knife to sort of slice it out.
Place the hollowed-out aubergines onto a greased tray and pop into the oven at 200°C for 12- 15 minutes.
While they’re cooking, dice the aubergine pulp and put into a pot with some olive oil.
Also in the pot, add the chopped onion, chopped garlic, chopped pepper and chopped prosciutto. Place over a medium heat and cook for 7 minutes.
Mix in the couscous and season with salt and pepper, so you end up with something a little like this:
Once the aubergines are done in the oven, take them out and place a layer of parmesan on the bottom of each one. Yes, this is yellow ingredient number 2:
Fill each aubergine with the stuffing then, as a pièce de résistance, top with more cheese. As is always the rule with parmesan- go nuts!
Pop back in the oven for 20 – 30 minutes until you end up with your colourful (but mainly yellow) meal.
How best to finish off a yellow-themed dinner? With the yellowest dessert I could think of- a lemon tart. Here’s one I made earlier.
Raising awareness has never been so rewarding.