Chermoula Eggplant is a treat under any name. In Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi, this dish is called, “Chermoula Eggplant with Bulgur and Yogurt.” The book is filled with exquisite photographs, and this dish is an example of food that is not only beautiful (in Ottolenghi’s hands!) and delicious but easy to make and healthy. On our vegan days in the Cafe, we substituted Tahini Sauce for the yogurt.
Chermoula Eggplant – the Recipe
The recipe calls for 2 medium eggplants. I used six of the narrower Japanese eggplants.
Chermoula Sauce Ingredients
- 2 cloves garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili flakes (I used 1 tsp hot paprika)
- 1 tsp sweet paprika
- 2 TB finely chopped preserved lemon peel (I used the same amount of fresh lemon peel – another time a whole preserved lemon, chopped)
- 2/3 cups extra virgin olive oil
Bulgur “Filling” Ingredients
- 1 cup fine bulgur (#1 cracked wheat)
- 2/3 cups boiling water
- 1/3 cup golden raisins
- 3.5 TB warm water
- 1/3 oz. (2 tsp) cilantro, chopped, plus extra to finish
- 1/3 oz. (2 tsp) mint, chopped
- 1/3 cup sliced pitted green olives*
- 1/3 cup sliced almonds, toasted
- 3 green onions, chopped
- 1.5 TB freshly squeezed lemon juice
- 1/2 cup Labne (Middle Eastern yogurt, thinned) or Tahina
- Preheat oven to 400 degrees.
- Crush the garlic, then mix with the other ingredients for the Chermoula, or blend all in a Vitamix.
- Cut the eggplants in half lengthwise. Next, score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin.
- Spoon the Chermoula over each half, spreading it evenly. Then place the eggplant halves on a baking sheet, cut side up.
- Put in the oven and roast for 40 minutes or until the eggplants are completely soft. Time may vary considerably depending on the size of the eggplants. Watch that sauce doesn’t burn.
- Meanwhile, place the bulgur in a large bowl and cover with boiling water.
- Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur along with the remaining oil.
- Finally, add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
- Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt (or Tahina), sprinkle with cilantro and finish with a drizzle of olive oil.
*Middle Eastern olives have a different flavor from American olives, and I prefer them. They also tend to be made without chemicals and preservatives.
Adapted from the recipe in Jerusalem: A Cookbook.