Usuba
Baked Eggplants with Chermoula and Bulgur
Sharp North African chermoula paste made with preserved lemons and spices imparts a deep aroma to eggplants. Roasted vegetables are served with bulgur garnished with raisins, nuts and herbs, and drizzled with cold yogurt. A light vegetarian dish with contrasting flavors and textures.
- Total
- 50 min
- Standard serving
- 311.1 g
Ingredients
Total 16- Garlic
1.5 g≈ 1/2 clove - Ground cumin (zira)
2.125 g≈ 1/2 tsp - Chili flakes
0.188 g≈ 1/4 tsp - Sweet paprika
1.125 g≈ 1/4 tsp - Canned Lemonsконсервированный
7.125 g≈ 1.5 tsp - Olive oil
35 ml≈ 2.5 tbsp - Eggplants
150 g≈ 1/2 pcs - Bulgur
37.5 g≈ 3.5 tbsp - Golden raisins
12.5 g≈ 3.5 tsp - Mint
2.5 g≈ 2.5 tsp - Olives
12.5 g≈ 3 pcs - Almond flakes
7.5 g≈ 2.5 tsp - Green onion
7.5 g≈ 1.5 tbsp - Lemon juice
5.7 ml≈ 1 tsp - Greek yogurt
28.571 ml≈ 2 tbsp - Salt
to taste
Instructions
- 1
Step 1
Preheat the oven to 200 °C.
- 2
Step 2
Prepare the chermoula. In a bowl, mix crushed garlic, ground cumin, chili flakes, sweet paprika, preserved lemons, two-thirds of the olive oil, and half a teaspoon of salt.
- 3
Step 3
Cut the eggplants in half lengthwise. Make deep diagonal cuts in the flesh without piercing the skin. Spread the chermoula evenly in a layer on each half. Place the eggplants on a baking sheet cut-side up and bake for 40 minutes until they become soft.
- 4
Step 4
While the eggplants are baking, pour the bulgur into a large bowl and pour 140 ml of boiling water over it.
- 5
Step 5
Soak the raisins in 50 ml of warm water. After 10 minutes, drain through a colander and add to the bulgur along with the remaining oil. Add mint, olives, sliced almonds, green onions, lemon juice and a pinch of salt. Mix well, taste and add more salt if needed.
- 6
Step 6
Serve the eggplants warm or at room temperature. Place half an eggplant on each plate, arrange the bulgur on top so that it slightly spills over the sides. Drizzle with yogurt, sprinkle with chopped cilantro, and drizzle with oil.
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