Chermoula Eggplant with Bulgur & Yogurt
Chermoula is a bright, garlicky North African mixture of spices and olive oil, 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: Jerusalem: A Cookbook
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Instructions
- 1.Preheat oven to 400 °F.
- 2.Blend spices to make the chermoula: garlic, cumin, coriander, red pepper flakes, paprika, preserved lemon, olive oil, and 1/2 teaspoon salt.
- 3.Cut the eggplants in half. Score the flesh, making sure not to pierce the skin.
- 4.Spoon the chermoula evenly over each half.
- 5.Roast the eggplant on a baking sheet, cut side up for 40 minutes, or until completely soft.
- 6.Bring 2/3 cup of water to a boil.
- 7.Place the bulgur in a large bowl and cover with the boiling water.
- 8.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.
- 9.Place eggplant, cut side up, on plate. Spoon the bulgur on top. Add yogurt, cilantro and a drizzle of oil.
Eggplant & Chermoula Ingredients
- 2 medium eggplants
- 1/4 teaspoon fresh minced garlic
- 2 teaspoons organic ground cumin
- 2 teaspoons organic ground coriander
- 1 teaspoon organic red pepper flakes
- 1 teaspoon organic ground paprika
- 2 tablespoons finely chopped preserved lemon peel
- 2/3 cup olive oil, plus extra to finish
Bulgar Ingredients
- 1 cup fine bulgur
- 2/3 cup boiling water
- 1/3 cup golden raisins
- 3-1/2 tablespoons warm water
- 2 teaspoons cilantro chopped, plus extra to finish
- 2 teaspoons mint, chopped
- 1/3 cup pitted green olives, halved
- 1/3 cup sliced almonds, toasted
- 3 green onions, chopped
- 1-1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup Greek yogurt
- Fine sea salt, to taste
