Eggplant Boats With Chickpeas and Yogurt
Eggplant boat and zucchini boat recipes are usually made by stuffing them with a tomato and onion-based mix. I wanted to break this generalization in this eggplant boat recipe with chickpeas and yogurt. I designed the eggplant boat with chickpeas not as a main dish, but as a salad or side dish.
As I mentioned at the beginning, those who expect a recipe and are disappointed can take a look at the baked eggplant boat recipe. While we are talking about the eggplant boat recipe, we should also mention the zucchini boat , chicken zucchini boat and ratatouille zucchini boat recipes. By the way, you can also make this recipe with zucchini instead of eggplants.
I kept the filling quite rich, but it is possible to simplify it. You can even make it in its simplest form by simply mixing the eggplant pulp with yogurt and garlic. Of course, it should not be forgotten that as the amount of ingredients in it increases, its flavor becomes richer.
Tips for Cooking Eggplant without Blackening in the Oven
In order for the eggplants not to become black while baking, they must be greased well to completely cut off the contact with the air. The oven must be fully heated beforehand so that the cooking process should begin as soon as the eggplants are placed in the oven. Baking the eggplants on the grill setting will speed up the cooking, so it will ensure that the eggplants are cooked before they darken. If your eggplants are very large and there is a possibility that they may not be cooked until they are browned on the grill setting, after they are browned, you can turn the oven upside down from the grill setting and continue cooking until the eggplants are completely soft (you can check by touching or sticking a fork or knife).
Enjoy the recipe...
- 3 eggplants,
- 2 cups of boiled chickpeas,
- 1 bunch of purslane,
- 1/2 purple onion,
- 1 cucumber,
- 4 heaped tablespoons of strained yogurt,
- 1 clove of garlic,
- Chili pepper,
- Olive oil.
- Cut the eggplants in half lengthwise, grease them with plenty of olive oil and place them on a baking tray lined with greaseproof paper,
- Bake in a preheated oven in grill setting at 220 C degrees until golden brown,
- In a separate bowl, mix chickpeas, finely chopped purslane, finely chopped onion and cucumber, crushed garlic, yogurt and salt,
- Take the cooked eggplants out of the oven and mash the meaty part with the help of a fork,
- After the eggplants have cooled, add the eggplant mash to the chickpea mixture and mix,
- Divide the mixture into the eggplant skins,
- Sprinkle pepper flakes over.