Chermoula aubergine

If you don't like aubergines, you will change your mind if you try this

Chermoula aubergine

Servings:	2 as a main course, 4 if serving as a snack, accompaniment or first course
Calories per serving:	580
Ready in:	1 hour
Prep. time:	20 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	18th January 2013

Best recipe review Vegetarian delight! 5/5 Tasted as good as yours looked Julia. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Garlic to taste, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon extra hot chilli flakes
• 1 teaspoon hot smoked paprika
• The finely chopped skin of a small preserved lemon (a Belazu one is ideal)
• 140ml olive oil, plus extra
• 2 medium aubergines
• 150g fine bulgur wheat, soaked in 140ml boiling water
• 50g sultanas, soaked for 10 minutes in warm water
• 20g fresh coriander, finely chopped
• 50g pitted green olives, chopped
• 30g flaked almonds, toasted
• 3 spring onions, finely chopped
• 1½ tablespoons lemon juice
• 120ml Greek yogurt
• Salt
• Fresh parsley, chopped, to garnish

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. For the chermoula
2. Mix the garlic, cumin, coriander, chilli, paprika, preserved lemon, 90ml of the oil and ½ teaspoon salt and reserve.
3. For the aubergines
4. Cut them in half lengthways.
5. Cut through the flesh in a criss-cross, ensuring that you don't cut the skin.
6. Spread the chermoula over the aubergines and place on a baking tray, cut side up.
7. Bake for 40 minutes or until the flesh is soft.
8. For the topping
9. Whilst the aubergines are baking, mix the bulgur with the sultanas, the remaining 50ml olive oil, herbs, olives, almonds, spring onions, lemon juice and a pinch of salt.
10. Check salt and add more if necessary.
11. To finish
12. Place the aubergines on plates and spoon the bulgur mixture on top, allowing some to fall down the sides.
13. Spoon over the yogurt, sprinkle with chopped parsley and drizzle with a little oil.

Serving suggestions

Serve warm or at room temperature.

Recipe source

• Lightly adapted from a recipe in Jerusalem (ISBN 0091943744) by Yotam Ottolenghi and Sami Tamimi

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#aubergines #chermoulaaubergine #oliveoil #sultanas #chermoula #bulgur #almonds #lemonjuice #springonions #coriander #preservedlemon