VEGETARIAN

Eggplants with Chermoula, Bulgur, and Yogurt

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book by John Smith and Sam Johnson, 'Jerusalem'. 'Chermoula is a spicy North African paste used to coat fish and vegetables, infusing them with the flavor of preserved lemons mixed with hot spices. In this case, eggplants coated with chermoula and drizzled with cold yogurt make a wonderful starter. Serve it with a sweet and salty bulgur salad, and you have a simple vegetarian feast.'

Ingredients

Garlic - 2 cloves
Ground Cumin - 2 spoons
Chili Flakes - 1 tablespoon
Paprika - 1 tablespoon
Canned Lemons - 2 spoons
Olive Oil - 4 fl oz
Eggplants - 2 pieces
Bulgur - 5.3 oz
Light Raisins, Seedless - 1.8 oz
Fresh Mint - 0.4 oz
Pitted olives - 1.8 oz
Chopped almonds - 1.1 oz
Scallions - 3 stalks
Meyer Lemon Juice - 1½ spoons
Natural Yogurt - 4.2 oz
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 200 °C.

Step 2

To prepare the charmoula, mix crushed garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and half a teaspoon of salt in a bowl.

Step 3

Cut the eggplants in half lengthwise. Make deep diagonal cuts in the flesh, being careful not to pierce the skin. Spread the filling evenly over each half of the eggplant. Place them cut-side up on a baking sheet. Put in the oven and bake for 40 minutes or until the eggplants are tender.

Step 4

While the eggplants are baking, place the bulgur in a large bowl and pour 140 ml of boiling water over it.

Step 5

Soak the raisins in 50 ml of warm water. After 10 minutes, drain them and add to the bulgur along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice, and a pinch of salt. Mix well, taste, and add more salt if necessary.

Step 6

Serve the eggplants warm or at room temperature. Place half an eggplant on each plate. Top with bulgur, allowing it to spill over the sides. Drizzle the bulgur with yogurt, sprinkle with chopped cilantro, and finally, drizzle with oil.