Chermoula Eggplant

While visiting with my mom and my sister Sue, we made Chermoula Eggplant.

Ingredients:

Chermoula:

• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili flakes
• 1 teaspoon sweet paprika
• 2 tablespoons finely chopped preserved lemon peel (we used lemon zest from 1 lemon)
• ⅔ cup olive oil, plus extra to finish
• 2 medium eggplants
• ⅓ ounce (2 teaspoons) cilantro, chopped, plus extra to finish
• ⅓ ounce (2 teaspoons) mint, chopped
• ⅓ cup pitted green olives, halved
• ⅓ cup sliced almonds, toasted
• 3 green onions, chopped

Bulgur:

• 1 cup fine bulgur
• ⅔ cup boiling water
• ⅓ cup golden raisins
• 3 ½ tablespoons warm water
•  1 ½ tablespoons freshly squeezed lemon juice

Yogurt Sauce:

• ½ cup Greek yogurt
• 1 teaspoon dill or chives or minced garlic (optional)
  

 

Instructions:

1. Preheat oven to 400 degrees.
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 1/2 teaspoon salt.
3. Cut the eggplants in half lengthwise, or into thin slices depending on thickness of eggplant.
   
4. Score the flesh of each piece with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over eachpiece, spreading it evenly, and place the eggplant on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
5. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
6. 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.
7. Serve the eggplants warm or at room temperature. Place 1/2 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.

 

Carole's Notes:

We liked this!

The recipe is from https://cooking.nytimes.com/recipes/12957-yotam-ottolenghis-chermoula-eggplant-with-bulgur-and-yogurt