Chermoula aubergine with bulgur and yoghurt

Name: Chermoula aubergine with bulgur and yoghurt
Cuisine: African
Ingredients: 2 garlic cloves; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chili flakes; 1 tsp sweet paprika; 2 tbsp finely chopped, preserved lemon skin; 140 ml olive oil; 2 medium aubergines; 150g fine bulgar; 50g sultanas; 10g fresh coriander; 10g fresh mint; 50g putted green olives; 30g flaked grilled almonds; 3 spring onions; 1,5 tbsp lemon juice; Salt

6 steps

Updated at: Thu, 30 May 2024 00:14:08 GMT

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Ingredients

2 servings

2garlic cloves

2 tspground cumin

2 tspground coriander

1 tspchili flakes

1 tspsweet paprika

2 Tbsppreserved lemon skin

finely chopped

140mlolive oil

2aubergines

medium

150gfine bulgar

50gsultanas

10gfresh coriander

10gfresh mint

50ggreen olives

putted

30gflaked grilled almonds

3spring onions

1 ½ Tbsplemon juice

salt

Instructions

Step 1

Preheat the oven to 200ºC/180ºC

Step 2

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chilli, paprika, preserved lemon, two thirds of the olive oil and ½ a teaspoon of salt.

Step 3

Cut the aubergines in half lengthways. Score the flesh of each half with deep, diagonal criss-cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut-side up. Put in the oven and roast for 40 minutes, or until the aubergines are completely soft.

Step 4

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water.

Step 5

Soak the sultanas in 50ml of warm water. After 10 minutes drain the sultanas and add them to the bulgar, along with the remaining oil. Add the herbs, olives, almonds, spring onion, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Step 6

Serve the aubergines warm or at room temperature. Place one half per portion on a serving plate. Spoon bulgar on top, allowing some to fall from both sides. Spoon over some yoghurt, sprinkle with chopped coriander and finish with a drizzle of oil.