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Chermoula aubergines with bulgar and yoghurt

Ottolenghis chermoula aubergines with bulgar and yoghurt

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 200C / 400F (180C fan - 350 F fan)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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