CHERMOULA EGGPLANT WITH BULGUR & YOGHURT

May 20, 2015

This is another lovely recipe from my ‘Jerusalem’ cook book! It sounds like a hell lot of work – but it’s actually whipped together quite quickly – and it’s so unbelievably delicious! I adapted it slightly – I used 1 tablespoon fresh lemon zest instead of 2 tablespoons preserved lemon peel. That’s probably a grave insult – but it tastes very fresh – and I just couldn’t get my hands on preserved lemon peel. I will give making it myself a try and tell you if supplementing it with fresh lemon peel was a mistake. Meanwhile enjoy this quick and easy flavor journey to Jersualem.

CHERMOULA EGGPLANT WITH BULGUR & YOGHURT

  • 2 cloves garlic
  • 2 teaspoons cumin [ground]
  • 2 teaspoons coriander [ground]
  • 1 teaspoon chili flakes
  • 1 teaspoon sweet paprika
  • 1 tablespoons lemon zest
  • ⅔ cup (140ml) olive oil
  • ½ teaspoon salt
  • 2 medium eggplants
  • 1 cup (150g) fine bulgur
  • ⅔ cup (140ml) boiling water
  • ⅓ cup (50g) golden raisins
  • 3 ½ tablespoons water
  • 10g cilantro
  • 10g mint
  • ⅓ cup (50g) green olives [pitted]
  • ⅓ cup (30g) almonds [sliced and toasted]
  • 3 green onions
  • 1 ½ tablespoons lemon juice
  • ½ cup (120g) greek yoghurt

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_ preheat oven to 200°C [400°F]

_ for the chermoula, mix together the crushed garlic, cumin, coriander, chile, paprika, lemon zest, two-thirds of the olive oil and salt

_ cut eggplants in half lengthwise

_ score the flesh of each half with deep, diagonal crisscross scores [make sure not to pierce the skin]

_ place on a baking sheet cut side up

_ spoon the chermoula over each half [spreading it evenly]

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_ roast in the oven for about 40 minutes [check once in a while – the eggplant might be soft and ready before that]

_ meanwhile place the bulgur in a large bowl

_ cover with boiling water

_ soak raisins in warm water

_ drain after 10 minutes and add to the bulgur

_ add remaining oil, finely chopped herbs, halved olives, almonds, sliced green onion, lemon juice and a pinch salt

_ stir well and season to taste

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_ serve eggplants warm or at room temperature

_ spoon bulgur on top of the eggplants

_ top off with some yoghurt and drizzle with olive oil

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