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Chermoula Eggplant with Bulgur and Yogurt

Chermoula Eggplant with Bulgur and Yogurt

Ingredients

  • 2
    garlic cloves, crushed
  • 2 teaspoons
    ground cumin
  • 2 teaspoons
    ground coriander
  • 1 teaspoon
    chili flakes
  • 1 teaspoon
    sweet paprika
  • 2 tablespoons
    finely chopped preserved lemon peel
  • 2/3 cup
    olive oil, plus extra to finish
  • 2
    medium eggplants
  • 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
  • Salt

Preparation

Preheat the oven to 400 F. To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chile, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.

Meanwhile, 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 a pinch of salt and stir to combine. Taste and add more salt if necessary.

Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall  from both sides. Spoon over  some yogurt, sprinkle with cilantro, and finish with a drizzle of oil. Serves four.

Excerpted from "Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012).