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.
Recipe by Tiffin And Tea at http://tiffinandteaofficial.com/aubergine-with-kisir-spicy-chickpeas-and-zataar-yoghurt/