CHERMOULA EGGPLANT WITH BULGUR & YOGHURT
2 cloves garlic
2 teaspoons cumin [ground]
2 teaspoons coriander [ground]
1 teaspoon chilli flakes
1 teaspoon sweet paprika powder
1 tablespoon lemon zest
2/3 cup olive oil
½ teaspoon salt
2 medium eggplants
1 cup fine bulgur
2/3 cup water [boiling]
1/3 cup golden raisins
4 tablespoons water
10 g cilantro
10 g mint
1/3 cup green olives [pitted]
1/3 cup almonds
[sliced and toasted]
3 green onions
1 ½ tablespoons lemon juice
1/2 cup greek yoghurt
_ preheat oven to 200°C [400°F]
_ for the chermoula, mix together the crushed garlic, cumin, coriander, chilli, 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]
_ 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
_ serve eggplants warm or at room temperature
_ spoon bulgur on top of the eggplants
_ top off with some yoghurt and drizzle with olive oil
LIBANESISCHE AUBERGINEN MIT BULGUR UND JOGHURT
2 Zehen Knoblauch
2 Teelöffel Kreuzkümmel [gemahlen]
2 Teelöffel Koreander [gemahlen]
1 Teelöffel Chilliflocken
1 Teelöffel Paprikapulver [süß]
1 Esslöffel Zitronenschale
140 ml Olivenöl
½ Teelöffel Salz
2 mittlere Auberginen
150 g feiner Bulgur
140 ml Wasser [kochend]
50 g goldene Rosinen
4 Esslöffel Wasser
10 g Koreander
10 g Minze
50 g grüne Oliven [entsteint]
30 g Mandeln
[gehobelt und geröstet]
3 Frühlingszwiebel
1 ½ Esslöffel Zitronensaft
120 g griechisches Joghurt
