Yotam Ottolenghis Chermoula Eggplant With Bulgur And Yogurt Food
YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.
Provided by Tara Parker-Pope
Categories appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees.
- 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.
- Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
- Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
- 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, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 36 grams, Carbohydrate 59 grams, Fat 45 grams, Fiber 16 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 1145 milligrams, Sugar 19 grams, TransFat 0 grams
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