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.
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.