Chermoula Eggplant With Bulgur and Yogurt
Chermoula, a North African mixture of herbs and spices, is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.
Featured in: Thanksgiving From Jerusalem.
- 1/4 teaspoon organic minced garlic
- 2 teaspoons organic ground cumin
- 2 teaspoons organic ground coriander
- 1 teaspoon organic red chili flakes
- 1 teaspoon organic ground paprika
- 2 tablespoons finely chopped preserved lemon peel
- ⅔ cup olive oil plus extra to finish
- 2 medium eggplants
- 1 cup fine bulgur
- ⅔ cup boiling water
- ⅓ cup golden raisins
- 3 ½ tablespoons warm water
- 2 teaspoons cilantro chopped, plus extra to finish
- 2 teaspoons mint chopped
- ⅓ cup pitted green olives halved
- ⅓ cup sliced almonds toasted
- 3 green onions chopped
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ cup Greek yogurt
Preheat oven to 400 degrees.
Mix garlic, cumin, coriander, chili, paprika, preserved lemon, olive oil, and 1/2 teaspoon salt.
Cut the eggplants in half. Score the flesh making sure not to pierce the skin.
Spoon the chermoula evenly over each half.
Roast the eggplant on a baking sheet, cut side up for 40 minutes, or until completely soft.
Place the bulgur in a large bowl and cover with the boiling water.
Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and salt.
Place eggplant, cut side up, on plate. Spoon the bulgur on top. Add yogurt, cilantro and a drizzle of oil.