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Chermoula Eggplant with Bulgur and Yoghurt

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This Ottolenghi inspired recipe showcases The Spice Peddler's Chermoula and Sail Around the Med blends. Serves 4.

Ingredients

1 garlic clove, peeled and crushed
2 tbs Spice Peddler's Chermoula
140ml olive oil, plus extra to finish
½ tsp salt
2 medium eggplant
150g fine bulgur, soaked in 140 ml boiling water for 20 mins
50g sultanas
1 tbsp Spice Peddler Sail Around The Med
50g green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1½ tbsp lemon juice
120g Plain Unsweetened Greek yoghurt + Chopped coriander + Extra virgin olive oil for drizzling

Method

Preheat the oven to 180C/350F/gas mark 4. To make the chermoula paste, mix together the garlic, Spice Peddler Chermoula mix, two-thirds of the olive oil and salt.

Cut the eggplant in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula and oil mix over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the eggplants are very soft.

Meanwhile, place the bulgar that has been soaked in the boiling water into a large bowl. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in Sail Around The Med, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil.




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