Another hit from the Jerusalem cookbook! Chermoula eggplant with bulgur is super easy to make and tastes incredible! I definitely enjoyed all of the components together, but I can see making the bulgur in the future on it’s own, as a side for chicken or fish, or as the base for a veggie bowl.
What is bulgur, you may ask? it’s hard/funny to say, and it’s not very common in American cooking or supermarkets. It is a grain (wheat) that has been cooked/boiled, dried, and then cracked. (Who thinks of these things?) It’s considered a whole grain and is high in fiber and protein. Basically, it’s really good for you. Bonus, in this recipe, it tastes good, too! 🙂
The chermoula in this recipe is a fragrant and spicy paste, made with plenty of herbs and spices. It is a North African flavoring used on vegetables or fish. This one had quite the kick!
Do you like to research new ingredients and dishes, to find out what they are and where they come from? Let us know in the comments!
Chermoula Eggplant with Bulgur
Chermoula eggplant with bulgur is super easy to make and tastes incredible! Chermoula is a fragrant and spicy paste, made with plenty of herbs and spices. This one had quite the kick!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4
- 2 cloves of garlic, pressed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili flakes
- 1 tsp sweet paprika
- 2 tbsp finely chopped preserved lemon peel (I just used lemon zest + a squeeze of lemon juice)
- 2/3 cup of olive oil, plus extra for topping
- 2 medium eggplants
- 1 cup bulgur
- 2/3 cup boiling water
- 1/3 cup golden raisins
- 3 1/2 tbsp warm water
- 1/3 oz mint, chopped
- 1/3 cup pit ten green olives, halved
- 1/3 cup sliced almonds, toasted
- 3 green onions, chopped
- 1 1/2 tbsp freshly squeezed lemon juice
- 1/2 cup Greek yogurt
- salt to taste
- Preheat the oven to 400*F.
- To make the chermoula paste, in a small bowl, mix together the garlic, cumin, coriander, chile, sweet paprika, lemon, the olive oil, and 1/2 teaspoon of salt.
- Cut the eggplants in half length-wise. Score the flesh of each half with diagonal cuts; be careful not to pierce the skin on the bottom. Place the eggplant halves in a greased baking dish and spoon the chermoula over each half. Place the pan in the oven and roast for 40 minutes, or until the eggplants are completely soft.
- In the meantime, place the bulgur in a large bowl and cover with the boiling water. Set aside to allow water to be absorbed.
- 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. Spoon over some yogurt, sprinkle with cilantro, and finish with a drizzle of olive oil.
Source: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Ten Speed Press