Name: Eggplants Stuffed with Cracked Wheat, Tahini and Dill
Yield: Serves 4 as a main
Ingredients: 1 medium red onion, diced; 3 tablespoons olive oil; 1 large handful chopped dill; ½ teaspoon cumin seeds; salt to taste; 1–2 teaspoons kirmizi biber or chilli flakes; ½ teaspoon nigella seeds or black mustard seeds; about 300 ml(10 fl oz) boiling water; ¼ teaspoon ground cinnamon; 150 g(5 oz) cracked wheat; 2 tablespoons pomegranate molasses or tamarind paste or balsamic vinegar; 2 tablespoons tahini paste; 2 large eggplants

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

The mixture used here as a stuffing is also good on its own or served with grilled meat or fish. I’m well aware that kirmizi biber and nigella seeds can be difficult to obtain, but don’t fear — this will still taste great using the suggested alternatives.