Chermoula Eggplant with bulgur & yogurt

Chermoula eggplant with bulgur and yogurt is a dish that encapsulates the essence of Middle Eastern flavors. This recipe is a celebration of simple ingredients coming together to create a symphony of taste and texture. The star of the dish, eggplant, is marinated in chermoula, a zesty herb and spice mix with roots in North African cuisine, and then roasted until perfectly tender.

It's served with bulgur, a nutritious grain that adds a satisfying bite, and is complemented by a cool, creamy yogurt to balance the robust flavors. This meal is not just a feast for the palate but also for the eyes, with its vibrant colors and aromatic presence. It's perfect for anyone looking to explore the rich culinary traditions of the Middle East.

Ingredients

For the Chermoula:

• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon sweet paprika
• 1/4 cup olive oil
• Juice of 1 lemon
• 1/2 bunch cilantro, chopped
• Salt and pepper, to taste

For the Eggplant:

• 2 large eggplants, sliced into rounds
• Olive oil, for brushing

For the Bulgur:

• 1 cup bulgur wheat
• 2 cups vegetable broth or water
• 1/2 teaspoon salt

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt, to taste

To Serve:

• Fresh cilantro, chopped
• Lemon wedges

Instructions

1. Make the Chermoula: In a bowl, combine garlic, cumin, coriander, chili powder, paprika, olive oil, lemon juice, chopped cilantro, salt, and pepper. Mix well to form a paste.
2. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and spread them on a baking sheet. Generously brush the slices with the chermoula paste.
3. Roast the Eggplant: Roast in the oven for 25-30 minutes, or until the eggplant is tender and golden brown.
4. Cook the Bulgur: While the eggplant is roasting, bring the vegetable broth or water to a boil in a pot. Add the bulgur and salt. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and the bulgur is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
5. Make the Yogurt Sauce: In a small bowl, combine Greek yogurt, lemon juice, minced garlic, and salt. Mix well.
6. Assemble and Serve: Place a scoop of bulgur on each plate, top with roasted eggplant slices, and a dollop of yogurt sauce. Garnish with fresh cilantro and serve with lemon wedges.

Enjoy your chermoula eggplant with bulgur and yogurt! This dish is not only delicious but also packs a lot of flavors and nutrients. Feel free to adjust the spices according to your taste preferences.