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Roasted Eggplant with Bulgar Salad

Roasted Eggplant with Bulgar Salad adapted from “Chermoula Eggplant with Bulgar and Yogurt” via the Jerusalem cookbook.

There’s lots of reasons to love spring like enjoying drinks at sidewalk cafés or strolling through parks in the late afternoon. But, my favorite springtime ritual is trying out new seasonal recipes.

Mediterranean dishes are the perfect springtime meal because they’re full of flavor but not dense enough to weigh you down. The combination of citrus and herbs gives it tons of flavor and the meatiness of the eggplant makes it hearty enough to serve for dinner. However, if you’re the type of person that cringes at the thought of eating a meal without some type of protein, you can always make the bulgar salad as a side dish and serve it with any meat of your choice.

The salad will last a few days, but it’s best to serve the eggplant immediately. Make it for a few friends and then have the leftover salad for lunch the next day. The salad is even better after the flavors meld overnight.

Roasted Eggplant with Bulgar Salad

Eggplant

2 cloves of garlic, finely minced
1 tsp. cumin
½ tsp. cinnamon
2 tsp. coriander
1 tsp. chile flakes
1 tsp. cardamom
2 tbsp. preserved lemon peel, chopped
1 cup olive oil
2 eggplants, halved lengthwise

Bulgar Salad

1 cup bulgar
1/3 cup currants
1 handful cilantro, chopped
1 handful mint, chopped
1/3 cup green pitted olives, chopped
1/3 cup sliced almonds, toasted
2 green onions, sliced diagonally
2 tbsp fresh lemon juice
½ cup Greek yogurt

Directions:

Preheat the oven to 400 degrees. To make the chermoula sauce, whisk together first six spices along with 2/3 of olive oil and preserved lemon. Prepare the eggplants by scoring each half so that the sauce can soak into the flesh.

Place the eggplant on a sheet pan with the skin side facing down. Pour the chermoula sauce evenly over each half so that it gets into the scores. Roast for 40 minutes or until eggplant is easily pierced with a fork.
Roasted Eggplant

While the eggplant is roasting, place the bulgar in a large bowl and cover with 2/3 cup of boiling water. Let sit for 10 minutes.

Add the currants, 1/3 cup olive oil, herbs, olives, almonds, green onions and lemon juice and season with salt and pepper.
Bulgar Salad

Spoon the bulgar salad over each eggplant half, leaving a small border around the edges. To finish, add a few dollops of yogurt to the top and sprinkle with cilantro and mint.

 

Looking for more great recipes with Eggplant or want to learn more about this delicious food? Check out this link all about Eggplant from Well-Being Secrets!

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