Eggplant with Chermoula, Bulgur, and Yogurt
4 servings
50 minutes
Recipe from Yotam Ottolenghi and Sami Tamimi's book Jerusalem. "Chermoula is a spicy North African paste that is spread over fish and vegetables to impart the flavor of preserved lemons mixed with hot spices . In this case, eggplant, coated in chermoula, and topped with cold yogurt makes a delicious first course. Serve it with a sweet-and-savory bulgur salad, and you have a simple vegetarian feast.
1
Preheat the oven to 200 °C.
2
To prepare the charmoula, mix crushed garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of olive oil, and half a teaspoon of salt in a bowl.
- Garlic: 2 cloves
- Ground cumin (zira): 2 teaspoons
- Chili pepper flakes: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Preserved lemons: 2 tablespoons
- Olive oil: 140 ml
- Salt: to taste
3
Cut the eggplants in half lengthwise. Make deep diagonal cuts in the flesh, trying not to pierce the skin. Spread the chimichurri evenly on each half of the eggplant. Place on a baking sheet cut side up. Put in the oven and bake for 40 minutes or until the eggplants are soft.
- Eggplants: 2 pieces
4
While the eggplants are baking, put bulgur in a large bowl and pour in 140 ml of boiling water.
- Bulgur: 150 g
5
Soak the raisins in 50 ml of warm water. After 10 minutes, drain and add to the bulgur along with the remaining oil. Add herbs, olives, almonds, green onion, lemon juice, and a pinch of salt. Mix well, taste and add more salt if necessary.
- Light raisins: 50 g
- Olive oil: 140 ml
- Fresh mint: 10 g
- Pitted olives: 50 g
- Almond petals: 30 g
- Green onions: 3 stems
- Lemon juice: 1.5 tablespoon
- Salt: to taste
6
Serve the eggplants warm or at room temperature. Place half an eggplant on each plate. Top with bulgur so it spills over the sides. Drizzle the bulgur with yogurt, sprinkle with chopped cilantro, and finally drizzle with oil.
- Greek yogurt: 120 g
- Fresh mint: 10 g
- Olive oil: 140 ml