Chermoula Eggplant with Bulgur and Yogurt

Adapted slightly from Yotam Ottolengi and Sami Tamimi, Jerusalem

Serves 4



  • 2 gloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chile flakes
  • 1 tsp paprika
  • 2 Tbs preserved lemon peel, minced
  • 1/2 c olive oil
  • 1/2 tsp salt
  • 2 medium eggplants, more if using smaller ones

Bulgur Salad:

  • 1 cup fine bulgur
  • 2/3 cup boiling water
  • 1/3 c dried cranberries (the original recipe uses golden raisins, but ew.)
  • 3 1/2 tbs warm water
  • 2 tbs oil, plus more for serving
  • 1/3 oz cilantro, chopped
  • 1/3 oz mint, chopped
  • 1/3 cup pitted green olives, halved
  • 1/3 cup sliced almonds, toasted
  • 3 green onions, thinly sliced
  • 1 1/2 Tbs lemon juice
  • 1/2 cup greek yogurt
  • salt

Preheat the oven to 400 degrees. Mix the chermoula ingredients together in a bowl.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross scores, being careful not to cut all the way though the outer skin. Spoon the chermoula over each half (it may seem like a lot of topping, but just go with it), spreading it evenly, and place them cut side up on a baking sheet. Roast for 40 minutes, or until the eggplants are completely soft.

Meanwhile, place the bulgur in a large bowl and cover with boiling water. Soak the cranberries in the warm water. After 10 minutes, drain the cranberries and add them to the bulgur with the oil. Add the herbs, olives, almonds, greenonions, lemon juice and a pinch of salt and stir. Taste the salad and season with more salt if needed.

Serve the eggplants warm or at room temp. Give each person an eggplant half, spoon a generous bulgur on top, and then add a dollop of yogurt. Drizzle with a bit more oil.

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