Photo by: Jonathan Lovekin

Chermoula aubergine with bulgar & yoghurt

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2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp sweet paprika
2 tbsp finely chopped preserved lemon skin (see recipe page 303, or shop-bought)
140 ml olive oil, plus extra to finish
2 medium aubergines
150g fine bulgar
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, chopped
50g pitted green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1 1/2 tbsp lemon juice
120g Greek yoghurt
salt

Chermoula is a powerful North African paste that is brushed over fish and vegetables giving them the perfumed aroma of preserved lemon, mixed with heat and spice. Here, the aubergines flavoured with chermoula, drizzled with cold yoghurt, make a luscious way to start any meal. Combine it with the sweet and salty bulgar salad and you have a modest vegetarian feast.

Serves 4

(p 59, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes
    £3.50

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  • Shop amazing taste in simple recipe
    (20/10/2014) Everyone that tastes this wants the recipe. Have cooked this and many other dishes from Jerusalem, all so tasty and delicious.