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Aubergine with chickpeas and pomegranate and kisir to the side

Aubergine with Kisir

Tiffinandteaofficial
Turkish Aubergine stuffed with Kisir and chickpeas
5 from 1 vote
Cuisine Turkish

Ingredients
  

Kisir

  • 200 g bulgar wheat
  • 1/2 large red onion sliced finely
  • 2 cloves garlic crushed
  • 2 tbsp harissa paste
  • 1 tbsp tomato paste
  • 1 spring onion very finely chopped
  • 1/2 green pepper diced
  • Small bunch parsley chopped finely
  • 1/2 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

  • 1 200 g tin chickpeas drained
  • 1 garlic clove crushed
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1 tbsp oil

Spicy yoghurt

  • 1 cup yoghurt
  • 1 clove garlic crushed
  • 1/4 tsp lemon juice
  • 1 tsp zataar
  • 1 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • Salt and pepper to taste

Instructions
 

Aubergine

  • Preheat the oven to gas mark 6.
  • Cut the aubergine in half and put onto a oven tray.
  • Drizzle with oil and add the paprika, garlic and salt and pepper.
  • Roast for 30 minutes.

Kisir

  • In a medium sized pan, heat half the oil over a medium/low heat.
  • Add garlic, onions, green pepper and saute briefly, about 2 minutes.
  • Add the cumin and stir through.
  • Stir in the pastes and pour in the water.
  • Add the wheat and remove the pan from the heat.
  • Pop a lid on the pan and set aside for 20 minutes. (Make the chickpeas).
  • Fork the grains to separate them.
  • Add the lemon juice, olive oil, molasses.
  • Add the parsley and spring onion and season. Mix everything throughly.

Chickpeas

  • Combine all the ingredients for the chickpeas in a small bowl apart from the oil.
  • Heat the oil in a non stick pan and add the chickpeas.
  • Cook for 2 minutes over a high heat.
  • Turn the heat down and cook for a further 8 minutes over a low heat.

Yoghurt

  • Combine all the ingredients for the yoghurt and stir it through thoroughly.

Assemble

  • Fill the aubergine with kisir and chickpeas and top with a drizzle of yoghurt.
  • Serve with some pomegranat seeds.
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