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Chermoula Eggplant with Bulgur and Yogurt
Total Time
1 hr 30 mins
 
Course: Eggplant
Cuisine: Middle Eastern
Servings: 4 Servings
Ingredients
  • 2 cloves garlic crushed
  • 2 t. ground cumin
  • 2 t. ground coriander
  • 1 t. chili flakes
  • 1 t. sweet paprika
  • 2 T. finely-chopped preserved lemon peel I used 1 t. lemon zest
  • 2/3 C. olive oil
  • 2 medium eggplants
  • 1 C. fine bulgur I used coarse
  • 2/3 C. boiling water
  • 1/2 C. golden raisins or more to your taste
  • 3 1/2 T. warm water
  • 2 t. cilantro chopped
  • 2 t. mint chopped
  • 1/3 C. pitted green olives roughly chopped or halved
  • 1/3 C. sliced almonds toasted
  • 3 green onions chopped
  • 1 1/2 T. freshly squeezed lemon juice
  • 1/2 C. Greek yogurt
  • Salt
  • Feta crumbled to garnish
  • Pinenuts toasted to garnish
  • Chopped cilantro to garnish
  • A drizzle of good quality olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Chermoula: Mix garlic, cumin, coriander, chili, paprika, lemon, 2/3 of the olive oil, and 1/2 t. salt in a bowl and set aside.
  3. Cut eggplants in half lengthwise. Score the flesh of the eggplants and spoon chermoula sauce over each half, spreading evenly. With the cut side facing up, place eggplants on a baking sheet and roast the eggplant in the oven for about 40 minutes. (The eggplants should be totally soft when they are done.)
  4. Put the bulgur in a bowl and pour boiling water over the bulgur. Let the bulgur sit and absorb the water while you finish the dish.
  5. Put raisins in a bowl, add warm water and let them sit for about 10 minutes. Drain the raisins and discard the water. Add the soaked raisins to the bulgur and add remaining oil. Add cilantro, mint, olives, almonds, green onions, lemon juice and a pinch of salt. Stir. Taste and adjust salt if necessary.
  6. Plate the eggplants and spoon bulgur mixture on top of each cooked eggplant half. Spoon on a dollop of yogurt. Garnish with feta, cilantro, and pine nuts. Drizzle a bit of olive oil over the eggplants. Serve warm or at room temperature.
Recipe Notes

You can find bulgur at Middle Eastern markets. I buy mine at the local Jon's Marketplace. The recipe calls for fine bulgur but I had coarse bulgar on my shelf and it worked fine.

The original recipe called for using preserved lemon peel. Preserved lemon peel is wonderful but I didn't have any in my pantry. I substituted the zest of a lemon.