Name: Chermoula Aubergines with Bulgar and Yoghurt
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cloves garlic (crushed); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chilli flakes; 1 tsp sweet paprika; 2 Tbsp finely chopped preserved lemon skin; 125 ml olive oil (half a cup and a little extra for drizzling); 2 - 3 medium aubergines; 150 g bulgar wheat; 10 g fresh coriander (chopped plus a few extra leaves to serve); 10 g fresh mint (chopped); 50 g pitted green olives (chopped or halved); 30 g flaked almonds (toasted); 3 spring onions chopped (white and green part); 1 1/2 Tbsp lemon juice; 120 g Greek yoghurt; salt

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There’s something so comforting about my version of Chermoula Aubergines with Bulgar and Yoghurt. Every time I prepare this dish, it feels like a warm hug, reminding me of family gatherings and long evenings spent around the table, sharing stories and laughter. It all started when I was introduced to the bold flavors of North African cuisine during a food festival. The aromatic spices mixed with the earthy tones of roasted vegetables caught my attention, and I knew I had to recreate that magic at home. The star of this dish, the aubergine, takes on a rich, smoky flavor as it roasts, while the bulgar wheat provides a delightful texture that complements the smoothness of the Greek yoghurt. This recipe is not just about food; it’s an experience that brings warmth and joy to every meal.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
20 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
10 g

Diet:
Vegan

Fat:
20 g

Tools Used:
Mixing Bowl, Chef’s Knife, Large Pot, Baking Sheet, Oven

Why You Need This Chermoula Aubergines with Bulgar and Yoghurt

Rich Flavor Profile

One of the standout features of Chermoula Aubergines with Bulgar and Yoghurt is its rich flavor profile. The combination of spices, including cumin and coriander, creates a depth that’s hard to resist. When mixed with the tanginess of preserved lemon, it elevates the dish to a whole new level.

Versatile Ingredient Pairing

The beauty of this recipe lies in its versatility. You can serve it as a hearty side dish or as a main course. Whether you choose to add toasted almonds for a crunchy texture or extra fresh herbs for a pop of color, each addition enhances the overall experience.

Healthful and Nourishing

Not only is this dish bursting with flavor, but it’s also packed with nutrition. The bulgar wheat is a fantastic source of fiber, while the aubergines are low in calories yet rich in vitamins. This makes it a wholesome choice for anyone looking to indulge without guilt.

Easy to Prepare

Additionally, the preparation is straightforward, making it perfect for both novice and experienced cooks. The steps are simple to follow, and the ingredients are easy to find, which means you can whip this up on a busy weeknight or for a special occasion.

Cultural Connection

Enjoying this dish feels like a journey to North Africa. It opens up a world of culinary traditions and flavors that are worth exploring. Each bite tells a story, connecting you to a rich history and culture.

Perfect for Sharing

Lastly, this dish is perfect for sharing. Whether you’re hosting a dinner party or just enjoying a meal with loved ones, Chermoula Aubergines with Bulgar and Yoghurt brings everyone together. It encourages conversation and connection, making it a centerpiece of any gathering.

What’s In This Chermoula Aubergines with Bulgar and Yoghurt

The ingredients in Chermoula Aubergines with Bulgar and Yoghurt are thoughtfully chosen to create a harmonious balance of flavors and textures. The main players here are the aromatic spices and fresh herbs, which work together beautifully to enhance the natural flavors of the aubergines and bulgar. This medley not only nourishes the body but also excites the palate.

2 cloves crushed garlic – A foundational flavor that adds depth to the chermoula.
2 tsp ground cumin – Provides a warm, earthy aroma that complements the dish.

2 tsp ground coriander – Adds a citrusy, nutty flavor that balances the spices.
1 tsp chilli flakes – For a touch of heat that awakens the taste buds.
1 tsp sweet paprika – Introduces a mild sweetness and vibrant color.

2 Tbsp finely chopped preserved lemon skin – Offers a tangy kick that brightens the dish.
125 ml olive oil – Enhances the overall richness and helps in roasting the aubergines.
2 – 3 medium aubergines – The star ingredient, bringing a meaty texture and absorbing flavors beautifully.

150 g bulgar wheat – A nutritious base that complements the aubergines and adds heartiness.
10 g fresh coriander, chopped – Freshness that brightens the dish.
10 g fresh mint, chopped – Adds a refreshing element and aromatic lift.

50 g pitted green olives, chopped or halved – Brings a briny depth and texture contrast.
30 g flaked almonds, toasted – For a nutty crunch that enhances the overall dish.
3 spring onions, chopped – Adds mild onion flavor and a bit of crunch.

1 1/2 Tbsp lemon juice – A bright note that balances the richness of the dish.
120 g Greek yoghurt – Creaminess that ties everything together.
salt – Essential for enhancing all the flavors.

How to Assemble Chermoula Aubergines with Bulgar and Yoghurt

Assembling Chermoula Aubergines with Bulgar and Yoghurt is a delightful process that brings all those vibrant flavors together. Follow these steps to create a dish that not only tastes amazing but also looks beautiful on the plate.

Preheat your oven to 200C / 400F (180C fan – 350F fan). This high heat is essential for roasting the aubergines to perfection, making them soft and flavorful.
In a bowl, make the chermoula by mixing together the garlic, cumin, coriander, chilli flakes, paprika, and preserved lemon. Add two-thirds of the olive oil and half a teaspoon of salt. The mixture should be fragrant and aromatic.
Next, prepare the aubergines. Cut them lengthways but keep the stalk attached. Use a sharp knife to create a cross-cross pattern on the flesh, taking care not to pierce through the skin. This will allow the chermoula to penetrate the flesh deeply.

Place the prepared aubergines on a baking tray, cut side facing up. Spread the chermoula generously over each half, ensuring they are well coated.
Roast the aubergines in the preheated oven for about 40 minutes until they are soft and caramelized. If your aubergines are smaller, you may only need to roast them for around 35 minutes.
While the aubergines are roasting, prepare the bulgar wheat. Place it in a bowl and cover it with 140 ml of boiling water. Allow it to soak for about 10 minutes so it can absorb the liquid and soften.

After 10 minutes, fluff the bulgar wheat with a fork, then add the remaining ingredients: chopped coriander, mint, green olives, toasted almonds, and the remaining olive oil. Season with salt to taste. This salad will be fresh and vibrant, perfect for pairing with the roasted aubergines.
To serve, place the roasted aubergines on a large platter. Pile the bulgar wheat salad on top, ensuring it’s colorful and inviting. Drizzle the Greek yoghurt over everything, and finish with a splash of olive oil and a sprinkle of fresh coriander leaves for garnish.
Enjoy your creation! These Chermoula Aubergines with Bulgar and Yoghurt are best enjoyed fresh, but they can be made ahead and served warm or at room temperature.

Things Worth Knowing

Roasting Technique: Ensure you roast the aubergines until they are soft; this enhances the flavors and makes them incredibly tender.
Serving Temperature: This dish can be served warm or at room temperature, making it versatile for gatherings.
Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.

Herb Variations: Feel free to experiment with different herbs like basil or parsley for varied flavors.

Expert Tips about Chermoula Aubergines with Bulgar and Yoghurt

When crafting Chermoula Aubergines with Bulgar and Yoghurt, there are several expert tips to keep in mind to elevate your dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the texture of the aubergines.

Freezing: This dish is best enjoyed fresh, but you can freeze the bulgar wheat salad separately. When ready to eat, simply thaw and reheat.
Pairing: Serve alongside a fresh green salad or crusty bread to complement the flavors of the aubergines.
Garnishes: Experiment with toppings such as feta cheese or additional fresh herbs for added flavor.

Meal Prep: This dish is great for meal prep; you can prepare the bulgar wheat salad in advance and roast the aubergines just before serving.

Accompaniments for Chermoula Aubergines with Bulgar and Yoghurt

Chermoula Aubergines with Bulgar and Yoghurt makes for a stunning centerpiece at any meal. Here are some great accompaniments to consider:

Fresh Salad: Serve with a simple mixed green salad dressed in lemon vinaigrette to balance the rich flavors of the dish.

Flatbreads: Warm pita or flatbreads are perfect for scooping up the aubergines and bulgar salad.
Grilled Vegetables: Pair it with grilled vegetables like zucchini and bell peppers for a complete meal.
Occasions: This dish is wonderful for casual family dinners or festive gatherings, adding a touch of sophistication.

Seasonal Pairings: Try serving it with roasted seasonal vegetables in the fall or a refreshing cucumber salad in the summer.
Storage Tips: If you have leftovers, store the aubergines and bulgar wheat salad separately to maintain their textures.

FAQ

Chermoula is a North African marinade made from a blend of spices, herbs, and oil. It typically includes ingredients such as cumin, coriander, garlic, and preserved lemon. This vibrant mixture not only enhances the flavor of meats and vegetables but also adds a beautiful aroma to any dish. When applied to vegetables, like in Chermoula Aubergines with Bulgar and Yoghurt, it infuses them with a depth of flavor that is simply irresistible.

Absolutely! Chermoula Aubergines with Bulgar and Yoghurt is easily adaptable to a vegan diet. Simply omit the Greek yoghurt, and substitute it with a plant-based alternative like coconut yoghurt or leave it out entirely. The dish will still be bursting with flavors and textures, thanks to the rich spices and roasted aubergines.

This dish pairs beautifully with a variety of sides. Consider serving it with a light green salad, warm pita or flatbreads for scooping, or even grilled vegetables for added flavor. It can also stand alone as a hearty main course, especially when served with a refreshing side.

Leftovers of Chermoula Aubergines with Bulgar and Yoghurt can be stored in an airtight container in the refrigerator for up to three days. When reheating, it’s best to use the oven to maintain the texture of the aubergines. Simply cover the dish with foil and warm it gently until heated through.

Conclusion

Chermoula Aubergines with Bulgar and Yoghurt is a dish that beautifully marries vibrant flavors with wholesome ingredients. It’s not just a meal but a celebration of taste and culture that will surely impress your family and friends. I encourage you to try this recipe; it’s an experience you won’t want to miss. Bring the joy of flavor into your kitchen today!

Chermoula Aubergines with Bulgar and Yoghurt

Craving something unique? Try Chermoula Aubergines with Bulgar and Yoghurt for a deliciously flavorful dish packed with nutrients. The combination of roasted aubergines, aromatic spices, and creamy yoghurt creates a vibrant meal that is perfect for any occasion. It's not just a dish, but an experience that will make you want to come back for more.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner

Cuisine North African

Servings 4 servings

Calories 350 kcal

Equipment

Mixing Bowl
Chef's Knife
Large Pot
Baking Sheet
Oven

Ingredients

2 cloves garlic crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp sweet paprika
2 Tbsp finely chopped preserved lemon skin
125 ml olive oil half a cup and a little extra for drizzling
2 - 3 medium aubergines
150 g bulgar wheat
10 g fresh coriander chopped plus a few extra leaves to serve
10 g fresh mint chopped
50 g pitted green olives chopped or halved
30 g flaked almonds toasted
3 spring onions chopped white and green part
1 1/2 Tbsp lemon juice
120 g Greek yoghurt
salt

Instructions

Preheat your oven to 200C / 400F (180C fan - 350F fan). This high heat is essential for roasting the aubergines to perfection, making them soft and flavorful.
In a bowl, make the chermoula by mixing together the garlic, cumin, coriander, chilli flakes, paprika, and preserved lemon. Add two-thirds of the olive oil and half a teaspoon of salt. The mixture should be fragrant and aromatic.

Next, prepare the aubergines. Cut them lengthways but keep the stalk attached. Use a sharp knife to create a cross-cross pattern on the flesh, taking care not to pierce through the skin. This will allow the chermoula to penetrate the flesh deeply.
Place the prepared aubergines on a baking tray, cut side facing up. Spread the chermoula generously over each half, ensuring they are well coated.
Roast the aubergines in the preheated oven for about 40 minutes until they are soft and caramelized. If your aubergines are smaller, you may only need to roast them for around 35 minutes.

While the aubergines are roasting, prepare the bulgar wheat. Place it in a bowl and cover it with 140 ml of boiling water. Allow it to soak for about 10 minutes so it can absorb the liquid and soften.
After 10 minutes, fluff the bulgar wheat with a fork, then add the remaining ingredients: chopped coriander, mint, green olives, toasted almonds, and the remaining olive oil. Season with salt to taste. This salad will be fresh and vibrant, perfect for pairing with the roasted aubergines.
To serve, place the roasted aubergines on a large platter. Pile the bulgar wheat salad on top, ensuring it’s colorful and inviting. Drizzle the Greek yoghurt over everything, and finish with a splash of olive oil and a sprinkle of fresh coriander leaves for garnish.

Enjoy your creation! These Chermoula Aubergines with Bulgar and Yoghurt are best enjoyed fresh, but they can be made ahead and served warm or at room temperature.

Notes

Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the texture of the aubergines.
Tip 2: This dish is best enjoyed fresh, but you can freeze the bulgar wheat salad separately. When ready to eat, simply thaw and reheat.

Tip 3: Serve alongside a fresh green salad or crusty bread to complement the flavors of the aubergines.
Tip 4: Experiment with toppings such as feta cheese or additional fresh herbs for added flavor.
Tip 5: This dish is great for meal prep; you can prepare the bulgar wheat salad in advance and roast the aubergines just before serving.