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Aubergine with Kisir, spicy chickpeas and zataar yoghurt

I love Aubergine and adding anything to it, is always a win. Aubergine with kisir, spicy chickpeas and zataar yoghurt is absolutely yummy. It is a relatively healthy meal and is both filling and tasty.

Aubergine with kisir

Just look at that aubergine. I wish more restaurants would serve aubergine. Maybe I should start a campaign? Ok maybe not.

Talking of restaurants, yesterday me and the husband went out without the kids. You have to understand how unusual that is to know what a big deal it is. Like many parents, we are always with our little tots. I mean in 5 years I can count on one hand, how often we have been out without the kids. We had a lovely evening at a new place in town by the name of Lemon Pepper.

Don’t get me wrong, i love taking my kids out. I love taking them with me wherever I go. I mean how many years will it be like this before they want to be with their mates instead? Oh gosh, I’m gonna cry. :'(  I absolutely love their company. They are so funny but once in a while, i need to sit with the husband and because of his hours we are often like passing ships in the night. He wakes up at 4am for work during the week and therefore is shattered by the time the kids are asleep and from friday afternoon to sunday afternoon, I literally see him for about an hour. So yeah, that meal was long overdue and we had a great time.

In other news, my son now climbs the walls as well as on everything else. Me and him used to watch ninja warrior together. We only managed 3 episodes. He always turned it into a contest – girls against boys. The boys did better. Boooooo.

So anyway, now he sees everything as an obstacle course and climbs heights that scare the life out of me and fill me with pride at the same time. To be honest, I always wanted active kids. After all, kids learn a lot through play. I will be doing a post about that pretty soon where I will expand upon my thoughts about kids play/education etc.

Here is that recipe. Do let me know if you try it. More and more of you have been getting in contact with us to let us know when you have tried something and we really, really appreciate it. 🙂

Aubergine with kisir

Aubergine with Kisir
Author: 
Cuisine: Turkish
 
Turkish Aubergine stuffed with Kisir and chickpeas
Ingredients
Kisir
  • 200g bulgar wheat
  • ½ large red onion sliced finely
  • 2 cloves garlic crushed
  • 2 tbsp harissa paste
  • 1 tbsp tomato paste
  • 1 spring onion very finely chopped
  • ½ green pepper diced
  • Small bunch parsley chopped finely
  • ½ lemon (juice of)
  • 1 tbsp Pomegranet mollasses
  • 1 tsp cumin
  • 150 ml boiling water
  • 2 tbsp olive oil separated
Aubergine
  • 1 large aubergine chopped in half
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
Chickpeas
  • 1 200g tin chickpeas drained
  • 1 garlic clove crushed
  • 1 tsp paprika
  • ¼ tsp cumin
  • 1 tbsp oil
Spicy yoghurt
  • 1 cup yoghurt
  • 1 clove garlic crushed
  • ¼ tsp lemon juice
  • 1 tsp zataar
  • 1 tsp smoked paprika
  • ¼ tsp chilli flakes
  • Salt and pepper to taste
Instructions
Aubergine
  1. Preheat the oven to gas mark 6.
  2. Cut the aubergine in half and put onto a oven tray.
  3. Drizzle with oil and add the paprika, garlic and salt and pepper.
  4. Roast for 30 minutes.
Kisir
  1. In a medium sized pan, heat half the oil over a medium/low heat.
  2. Add garlic, onions, green pepper and saute briefly, about 2 minutes.
  3. Add the cumin and stir through.
  4. Stir in the pastes and pour in the water.
  5. Add the wheat and remove the pan from the heat.
  6. Pop a lid on the pan and set aside for 20 minutes. (Make the chickpeas).
  7. Fork the grains to separate them.
  8. Add the lemon juice, olive oil, molasses.
  9. Add the parsley and spring onion and season. Mix everything throughly.
Chickpeas
  1. Combine all the ingredients for the chickpeas in a small bowl apart from the oil.
  2. Heat the oil in a non stick pan and add the chickpeas.
  3. Cook for 2 minutes over a high heat.
  4. Turn the heat down and cook for a further 8 minutes over a low heat.
Yoghurt
  1. Combine all the ingredients for the yoghurt and stir it through thoroughly.
Assemble
  1. Fill the aubergine with kisir and chickpeas and top with a drizzle of yoghurt.
  2. Serve with some pomegranat seeds.

 

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