Çilbir: Turkish Eggs with Aleppo Butter, Jalapeño Shug & Roast Eggplant

🧂 Ingredients

• 8 fresh eggs

  poached
• smoky grilled eggplant puree
• 4 Chinese eggplants

  or substitute approx. 2-3 regular eggplants
• 3 tablespoons mayonnaise
• ½ yellow onion

  diced finely
• 1 teaspoon salt

  or to taste
• 2 Chinese eggplants

  cut in half lengthwise
• 3 teaspoons canola oil
• ¼ teaspoon salt
• Herb & garlic yogurt
• 2 tablespoons fresh mint
• 2 tablespoons fresh parsley
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh dill
• 600 grams Greek yogurt

  or other strained yogurt
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ⅔ cup salted butter

  melted
• 5 tablespoons tomato paste
• 2 tablespoons Aleppo pepper
• ½ cup canola oil
• 2 tablespoons fresh mint
• 2 tablespoons fresh parsley
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh dill
• 1 clove garlic

  mashed
• 1 jalapeño
• 1 tablespoon white vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• 3 cups fresh arugula
• 1.5 tablespoon tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• ¼ teaspoon salt

Instructions

• 1 Prepare the smoky eggplant puree ahead of time according to the details in the
  blog posts.*
• 2 Preheat oven to 175 C / 350 F. Score each eggplant with diagonal lines across
  the flesh. Sprinkle the flesh with salt and set aside 5 minutes to release
  water. Heat the oil in a non-stick oven safe skillet. After 5 minutes dab the
  water off each eggplant and place them skin side up into the skillet. Sear for 5
  minutes and then put in oven for 18 - 20 minutes.
• 3 Combine all the ingredients in a bowl (setting aside ⅓ of the herbs for the
  shug) and mix well until fully incorporated. Set aside.
• 4 see recipe post for tips.
• 5 Whisk together all the ingredients and add to a small saucepan. Simmer on
  medium-high heat until aromatic, about 5-6 minutes.
• 6 Add the herbs, jalapeño, garlic, salt and cumin to a deep bowl or mug. Heat the
  oil on medium-high until it's very hot.
• 7 Pour the hot oil over the herbs and garlic in the bowl. Protect your hands and
  surfaces as it may sputter.
• 8 Set aside to cool and infuse for about 5 minutes. Stir in the vinegar. Taste and
  add more salt as necessary.
• 9 Whisk together the tahini, honey, lemon juice, salt, cumin and olive oil.
  Drizzle it over the arugula and use your fingers or two spoons to toss and coat.
• 10 Spoon the yogurt into each plate. Layer on the eggplants, add a dollop of
  eggplant puree, and drizzle with the sauces.
• 11 Garnish with sumac, cumin, sesame seeds and more fresh herbs. Serve with hot
  crusty bread or pita if desired.

Nutrition Info