Chermoula aubergines with bulgar and yoghurt

Name: Chermoula aubergines with bulgar and yoghurt
Prep time: 20 min
Cook time: 40 min
Yield: 4 -6
Ingredients: 2 cloves garlic; 2 tsp cumin; 2 tsp ground coriander; 1 tsp chili flakes; 1 tsp paprika; 2 Tbsp preserved lemon skin; 125 ml olive oil; 2 - 3 aubergines; 150 g bulgur wheat; 10 Coriander; 10 mint; 50 green olives; 30 g almonds; 3 green onion; 11/2 Tbsp lemon juice; 120 Greek yogurt; salt

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Prep Time
20 mins
Cook Time
40 mins
Servings
4 -6
Cuisine
Middle Eastern, Vegetarian

Chermoula aubergines with bulgar and yoghurt

Quade Mayo

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Ottolenghis chermoula aubergines with bulgar and yoghurt

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Ingredients

Servings

2 cloves garlic crushed
2 tsp cumin ground
2 tsp ground coriander
1 tsp chili flakes
1 tsp paprika sweet
2 Tbsp preserved lemon skin finely chopped
125 ml olive oil half a cup and a little extra for drizzling
2 - 3 aubergines medium
150 g bulgur wheat
10 Coriander chopped plus a few extra leaves to serve, fresh
10 mint chopped, fresh
50 green olives chopped or halved, pitted
30 g almonds toasted, flaked
3 green onion white and green part, chopped
11/2 Tbsp lemon juice
120 Greek yogurt
salt

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Instructions

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Preheat the oven to 200C / 400F (180C fan - 350 F fan)
First make the chermoula by mixing together the garlic, cumin, coriander, chilli, paprika, preserved lemon and 2/3 of the olive oil along with half a teaspoon of salt.
Cut the aubergines lengthways keeping the stalk attached. Cut a cross-cross pattern down the length of the flesh ensuring you don't pierce the skin, and place this on a baking tray facing up.
Spread the chermoula evenly across all aubergines and roast in the oven for 40 minutes until they are soft. If you are using smaller ones, around 35 minutes will do the trick.
While the aubergines are roasting, place the bulgar in a bowl and cover it with 140ml boiling water and leave it to stand for about 10 minutes to soak up the liquid. Add all the rest of the ingredients except the yoghurt and season with salt to taste. Fluff up the grains with a fork.
Serve the aubergines on a platter with the bulgar wheat salad piled on top and the yoghurt drizzled over. Sprinkle some more olive oil and scatter a few fresh coriander leaves as garnish. *leave out the yoghurt to make this vegan