YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT

Yotam Ottolenghi's Chermoula Eggplant With Bulgur and Yogurt image

A mixture of herbs and spices used in North African cooking, chermoula 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.

Provided by Tara Parker-Pope

Categories appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

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Ingredients

2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)
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
1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
1/3 ounce (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 (optional)
Salt

Steps:

Preheat oven to 400 degrees.
To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, 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 cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves 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.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 36 grams, Carbohydrate 59 grams, Fat 45 grams, Fiber 16 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 1145 milligrams, Sugar 19 grams, TransFat 0 grams

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SLY ARTHUR

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This dish was amazing! The eggplant was tender and flavorful, and the chermoula paste was the perfect complement. The bulgur and yogurt added a nice touch of creaminess and tanginess. I would definitely recommend this recipe.

Maddison Webb

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I'm not a huge fan of eggplant, but this dish was surprisingly good! The chermoula paste was flavorful and the bulgur and yogurt added a nice touch. I would definitely make this again.

Warnishia Levy

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Delicious! The chermoula paste was easy to make and added so much flavor to the eggplant. The bulgur and yogurt were also great additions. I will definitely be making this dish again.

Nayiga Zamizami

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The eggplant was a bit too oily for my taste, but the flavors were still very good. I loved the combination of the chermoula paste, bulgur and yogurt. Overall, it was a good dish, but I would make some adjustments next time.

Kill Chor

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This chermoula eggplant dish was an absolute delight! The flavors were so vibrant and complex, with the chermoula paste adding a wonderful depth of flavor to the eggplant. The bulgur and yogurt were the perfect accompaniments, providing a creamy and

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