Stuffed Eggplant topped with Cilbir
Stuffed Eggplant topped with Cilbir
This recipe is a Fusion of Greek and Turkish flavors. The Greek style Stuffed Eggplants (with my favorite corn) are topped with the popular Turkish Breakfast called Cilbir. The roasted flavor of the eggplants are elevated with the flavorings from the spices in the stuffing. And the chickpeas are a good source of protein. So the addition of egg is not necessary or vice versa.
Though the recipe may seem complicated, the oven does most of the work for you! You simply cut open eggplants, smear some olive oil and sprinkle salt and allow them to roast while you freshen up for the day! Once the eggplants are roasted, scoop the flesh and set aside in a bowl. Now prepare the stuffing that contains the scooped flesh of the roasted eggplants. With the help of the back of the spoon make an indentation over the stuffing and top it with cilbir* (the recipe of whom is already posted on the blog).
If at all, you are not in the mood to make cilbir, you may simply add cracked eggs into the indentation and bake them until the eggs are cooked. The flavors of the roasted eggplants and the eggs are a match made in heaven! It's super delicious and packed with flavor which also makes a great meal, perfect for breakfast! Enjoy this recipe with a glass of freshly squeezed Orange juice and you will love it!
Ingredients :
- 2 large Eggplants
- Olive Oil, to drizzle
- Salt, as required
- 1 medium Onion, finely chopped
- 2 small Garlic cloves, minced
- 1/2 cup boiled chickpeas
- 1/4 sweetcorn niblets
- 1 tsp Curry powder/ garam masala powder
- 1/4 Black pepper powder
- Red chillies,sliced, to garnish
- Coriander leaves, chopped, to garnish
Instructions:
- In a oven safe tray, like the tray with a baking paper and slice the eggplants into half and smear/drizzle the eggplants with olive oil and sprinkle salt.
- Allow to roast in a preheated oven at 200 deg C and roast for about 35 minutes.
- Once the eggplants develop a charred color and are very tender, remove from the oven.
- Scoop the flesh of the eggplants and set aside.
- In a pan, pour some olive oil and add in your chopped onion and garlic, sauté well.
- Next add in the boiled chickpeas, sweetcorn niblets and add in the spices and salt, as required.
- Add in the scooped eggplant and saute well.
- Now prepare Cilbir as mentioned on my blog post and make an indentation over the stuffing and add the cilbir and enjoy warm.
- Garnish with red chillies and chopped coriander leaves.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
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