Eggplants Stuffed with Cracked Wheat, Tahini and Dill

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

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.

Ingredients

2 large eggplants
1 medium red onion, diced
3 tablespoons olive oil

Main course
Vegan

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Split eggplants lengthways (keep stalks on) and scoop out flesh to leave a ½ cm(¼