Stuffed Figs
Figs are very easy to hollow out with a teaspoon, but don’t remove too much because you still want that juicy fig flavour. Save whatever you do take out and if you didn’t give it away already, just scatter it around the stuffed figs.
Makes 12
Ingredients:
- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 1 red onion, diced
- 1 garlic clove, crushed
- 1 tbsp. grape molasses
- ½ tsp. baharat spice mix
- 1 c. cracked freekeh, soaked in water for 1 hour
- Sea salt flakes and freshly ground black pepper
- 12 large figs
- 1 tbsp. chopped mint leaves
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Instructions:
- Preheat the oven to 350°F fan-forced. Lightly grease a baking dish.
- Heat the olive oil in a saucepan over medium heat. Add the onion and sauté for 10 minutes, until lightly golden. Add the garlic, grape molasses, baharat, freekeh, and ½ cup of water. Cook, uncovered and stirring occasionally, for 10 minutes or until the freekeh is tender. Season to taste with salt and pepper.
- Hollow out the figs by carefully cutting off the tops and using a teaspoon to scoop out a teaspoon’s worth of fig flesh (keep the fig tops and flesh).
- Stuff the figs with the freekeh mixture, then place their tops back on and transfer to the prepared tray. Sprinkle with salt and pepper, drizzle with extra olive oil, and bake for 10 minutes or until the figs are browned. Sprinkle the mint over the top and serve with any leftover freekeh and the reserved fig flesh scattered around the figs.
