Chermoula Eggplant With Bulgur and Yogurt

Yesterday I made Chermoula Eggplant With Bulgur and Yogurt for dinner, a North-African-inspired vegetarian main. I made a similar dish about a year ago in NY and loved it, so I decided to try it again here in London with a few modifications. The original recipe comes from Yotam Ottolenghi, a well-known Israeli chef and cookbook writer. I immediately recognized the name because I am totally obsessed with his charming Notting Hill gourmet take-away shop named appropriately, Ottolenghi. Anyway, if you love spices and are not afraid to serve a vegetarian dish for dinner, this recipe is for you. The focal point of the dish is Chermoula, a pungent, richly colored spice rub used predominantly in Moroccan and Tunisian cooking. The chermoula goes on the eggplant, which is then roasted to perfection in the oven. A light and lemony bulgur salad is made on the side, and cool, fresh yogurt is the finishing touch. The combination of flavors and textures creates a hearty and delicious dish.

Chermoula Eggplant With Bulgur and Yogurt

Recipe adapted from Yotam Ottolenghi (…with a few modifications from the chic brûlée)

Ingredients
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon chili flakes
1 teaspoon sweet paprika
1 teaspoon grated lemon rind
1/4 cup olive oil, plus extra for drizzling
2 medium eggplants
1 cup bulgur
1 tablespoon fresh cilantro, chopped, plus extra to finish
2 teaspoons fresh mint, chopped
1/3 cup pine nuts, toasted
3 green onions, chopped
1/2 red onion, sliced very thinly
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup plain Greek yogurt
Salt

Directions

Preheat oven to 400 degrees.

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, cinnamon, paprika, lemon rind, 1/4 cup 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 40-50 minutes, or until the eggplants are completely soft.

Cook bulgur according to package directions (cooking times vary based on type of bulgur).

Place cooked bulgur in a large bowl and add the herbs, pine nuts, green onions, red onions, lemon juice and a pinch of salt and stir to combine. Drizzle with extra virgin olive oil. Taste and add more salt if necessary. Let stand for at least 30 minutes for flavors to meld.

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

Chermoula Eggplant With Bulgur and Yogurt

 

Author:

Janelle

Recipe type: Main

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Enjoy this North-African-inspired vegetarian dish featuring roasted eggplant, bulgur salad and a yogurt topping.

Ingredients

• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¾ teaspoon ground cinnamon
• 1 teaspoon chili flakes
• 1 teaspoon sweet paprika
• 1 teaspoon grated lemon rind ¼ cup olive oil, plus extra for drizzling
• 2 medium eggplants
• 1 cup bulgur
• 1 tablespoon fresh cilantro, chopped, plus extra to finish
• 2 teaspoons fresh mint, chopped
• ⅓ cup pine nuts, toasted
• 3 green onions, chopped
• ½ red onion, sliced very thinly
• 1½ tablespoons freshly squeezed lemon juice
• ½ cup plain Greek yogurt
• Salt

Instructions

1. Preheat oven to 400 degrees.
2. To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, cinnamon, paprika, lemon rind, ¼ cup olive oil, and ½ teaspoon salt.
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 40-50 minutes, or until the eggplants are completely soft.
4. Cook bulgur according to package directions (cooking times vary based on type of bulgur).
5. Place cooked bulgur in a large bowl and add the herbs, pine nuts, green onions, red onions, lemon juice and a pinch of salt and stir to combine. Drizzle with extra virgin olive oil. Taste and add more salt if necessary. Let stand for at least 30 minutes for flavors to meld.
6. Serve the eggplants warm. Place ½ eggplant, cut side up, on each individual plate. Spoon the bulgur on top generously, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of olive oil.

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