Chermoula eggplant with bulgur & yogurt

2 cloves garlic, crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp chile flakes

1 tsp sweet paprika

1 tsp finely chopped lemon peel

⅔ cup olive oil, plus extra to finish

2 medium Join the Farm! eggplants

1 cup bulgur

⅔ cup boiling water

⅓ cup raisins (preferably golden)

¼ cup each chopped cilantro & mint, plus extra to finish

⅓ cup pitted olives, halved (e.g. green, kalamata, nicoise)

⅓ cup sliced almonds, toasted

3 Join the Farm! green onions, chopped

1½ tbsp lemon juice

½ cup Greek yogurt


Preheat oven to 400°F

Make chermoula: mix together garlic, cumin, coriander, chile flakes, paprika, lemon peel and most of the olive oil and ½ tsp of salt to make a pasty marinade.  Cut eggplants in half, lengthwise.  Score flesh of each half with deep diagonal crisscross scores, making sure not to pierce the skin.  Spoon the chermoula over each half evenly and roast in the oven on a baking sheet, cut side up, for 40 min or until eggplants are soft.


Meanwhile place bulgur in a bowl and cover with boiling water (or follow package instructions to make bulgur).  Add raisins to soak in bulgur, with remaining olive oil, herbs, olives, almonds, green onions, lemon juice and salt to taste.  Serve eggplants warm or at room temperature.  Spoon bulgur on top, garnish with a generous dollop of yogurt, sprinkle of herbs and finish with a drizzle of olive oil. Serves 4.


From “Jerusalem, A Cookbook”

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