Yotam Ottolenghis Chermoula Eggplant With Bulgur and Yogurt
Ingredients
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili flakes
- 1 teaspoon sweet paprika
- 2 tablespoons finely chopped preserved lemon peel (available in stores)
- 2/3 cup olive oil, plus extra to finish
- 2 medium eggplants
- 1 cup fine bulgur
- 2/3 cup boiling water
- 1/3 cup golden raisins
- 3 1/2 tablespoons warm water
- 1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
- 1/3 ounce (2 teaspoons) mint, chopped
- 1/3 cup pitted green olives, halved
- 1/3 cup sliced almonds, toasted
- 3 green onions, chopped
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup Greek yogurt (optional)
- Salt
Instructions
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