{"id":"0fcbd84e-b9a4-47e4-8b58-efde0c206087","url":"https://recipestripper.com/recipes/0fcbd84e-b9a4-47e4-8b58-efde0c206087","source_url":"https://cooking.nytimes.com/recipes/12957-yotam-ottolenghis-chermoula-eggplant-with-bulgur-and-yogurt","title":"Yotam Ottolenghi’s Chermoula Eggplant With Bulgur and Yogurt","description":"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. Tara Parker-Pope","servings":4,"servings_text":"4 servings","total_time":"PT1H30M","ingredients":[{"text":"2 cloves garlic, crushed","item":"garlic","quantity":2,"unit":"clove","preparation":"crushed"},{"text":"2 teaspoons ground cumin","item":"ground cumin","quantity":2,"unit":"tsp"},{"text":"2 teaspoons ground coriander","item":"ground coriander","quantity":2,"unit":"tsp"},{"text":"1 teaspoon chili flakes","item":"chili flakes","quantity":1,"unit":"tsp"},{"text":"1 teaspoon sweet paprika","item":"sweet paprika","quantity":1,"unit":"tsp"},{"text":"2 tablespoons finely chopped preserved lemon peel (available in stores)","item":"finely chopped preserved lemon peel","quantity":2,"unit":"tbsp","preparation":"available in stores"},{"text":"⅔ cup olive oil, plus extra to finish","item":"olive oil","quantity":0.6666666666666666,"unit":"cup","preparation":"plus extra to finish"},{"text":"2 medium eggplants","item":"medium eggplants","quantity":2},{"text":"1 cup fine bulgur","item":"fine bulgur","quantity":1,"unit":"cup"},{"text":"⅔ cup boiling water","item":"boiling water","quantity":0.6666666666666666,"unit":"cup"},{"text":"⅓ cup golden raisins","item":"golden raisins","quantity":0.3333333333333333,"unit":"cup"},{"text":"3 ½ tablespoons warm water","item":"warm water","quantity":3.5,"unit":"tbsp"},{"text":"⅓ ounce (2 teaspoons) cilantro, chopped, plus extra to finish","item":"cilantro, chopped","quantity":0.3333333333333333,"unit":"oz","preparation":"plus extra to finish","metric_alternate":{"quantity":2,"unit":"tsp"}},{"text":"⅓ ounce (2 teaspoons) mint, chopped","item":"mint","quantity":0.3333333333333333,"unit":"oz","preparation":"chopped","metric_alternate":{"quantity":2,"unit":"tsp"}},{"text":"⅓ cup pitted green olives, halved","item":"pitted green olives","quantity":0.3333333333333333,"unit":"cup","preparation":"halved"},{"text":"⅓ cup sliced almonds, toasted","item":"sliced almonds","quantity":0.3333333333333333,"unit":"cup","preparation":"toasted"},{"text":"3 green onions, chopped","item":"green onions","quantity":3,"preparation":"chopped"},{"text":"1 ½ tablespoons freshly squeezed lemon juice","item":"freshly squeezed lemon juice","quantity":1.5,"unit":"tbsp"},{"text":"½ cup Greek yogurt (optional)","item":"Greek yogurt","quantity":0.5,"unit":"cup","preparation":"optional"},{"text":"Salt","item":"Salt"}],"instructions":[{"number":1,"text":"Preheat oven to 400 degrees."},{"number":2,"text":"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 ½ teaspoon salt."},{"number":3,"text":"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."},{"number":4,"text":"Meanwhile, place the bulgur in a large bowl and cover with the boiling water."},{"number":5,"text":"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."},{"number":6,"text":"Serve the eggplants warm or at room temperature. Place ½ 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."}],"date_published":"2026-10-29T23:58:40.965546+00:00","date_modified":"2026-10-29T23:58:40.965546+00:00"}