Yotam Ottolenghi’s Chermoula Eggplant With Bulgur and Yogurt
Updated July 8, 2020
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 2cloves garlic, crushed
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 1teaspoon chili flakes
- 1teaspoon sweet paprika
- 2tablespoons finely chopped preserved lemon peel (available in stores)
- ⅔cup olive oil, plus extra to finish
- 2medium eggplants
- 1cup fine bulgur
- ⅔cup boiling water
- ⅓cup golden raisins
- 3½tablespoons warm water
- ⅓ounce (2 teaspoons) cilantro, chopped, plus extra to finish
- ⅓ounce (2 teaspoons) mint, chopped
- ⅓cup pitted green olives, halved
- ⅓cup sliced almonds, toasted
- 3green onions, chopped
- 1½tablespoons freshly squeezed lemon juice
- ½cup Greek yogurt (optional)
- Salt
Nutritional analysis per serving (4 servings)
651 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 16 grams dietary fiber; 20 grams sugars; 13 grams protein; 1144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
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 ½ teaspoon salt.
- Step 3
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.
- Step 4
Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
- Step 5
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.
- Step 6
Serve the eggplants warm or at room temperature. Place ½ 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.
Private Notes
Comments
It is a bit silly. Use 1/2 cup oil in Step 2. Use 3 T in Step 5. Close enough.
This was quite yummy--vegetarian dinner guests loved it. Followed recipe, but added abt 1 T pomegranate molasses to bulghur, and replaced preserved lemon peel with fresh lemon zest. It's very complex and a little dry, so give a healthy drizzle of olive oil and serve with moist accompanimetns things--I served with garlicky white bean soup w/greens and Greek salad w/ warm bread. mmmm
I have been making this regularly since I bought Ottolenghi's excellent Jerusalem cookbook. It is delicious and stands up to lots of substitutions. If you don't have bulgar, use couscous, or really any other grain, although a quick cooking grain is easiest.
Delish! Chopped up some fresh spinach along with the herbs to bulk up the veggies. Used dried apricots instead of the raisins b/c that's what I had. All yummy - just wish there were more protein in the dish.
I made just the roasted eggplant part of the recipe and it was absolutely delicious served with a simple tahini & lemon dressing.
I make this recipe quite often when eggplants are in season and very fresh. We grow our own and had a bumper crop this year in spite of a drought. I have used freekeh instead of bulgur which takes longer to cook completely, but is a delicious substitute. Also, have been known to sub pine nuts for almonds. It's a terrific recipe as are many of the others in "Jerusalem."
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