Roasted Eggplant with Bulgar Wheat, Cilantro, and Parsley
This recipe is adapted from Yotam Ottolenghi and Sami Tamimi's cookbook Jerusalem. It's a delicious vegetarian main or a fancy summer vegetable side. Combining Middle Eastern flavors like cumin and coriander, fresh cilantro and parsley, raisins and green olives, it's a festive way to enjoy the end of summer bounty of eggplant.
Ingredients
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp chile powder
- 1 tsp sweet paprika
- 1 tbsp lemon zest
- 1 tsp kosher salt
- 2/3 cup extra-virgin olive oil
- 2 medium eggplant
- 1 cup fine bulgur
- 2/3 cup boiling water
- 1/3 cup golden raisins
- 1/2 cup cilantro, minced
- 1/2 cup parsley, minced
- 1/3 cup pitted green olives
- 1/3 cup sliced almonds
- 1 tsp kosher salt
- Greek yogurt, for garnish
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Combine garlic, cumin, chile powder, paprika, lemon zest, and 1 tsp kosher salt with olive oil.
- Slice eggplants in half lengthwise and score diagonally.
- Rub eggplant halves with spice and olive oil mixture.
- Place eggplant halves cut side up on a baking sheet. Bake 40 minutes or until eggplants are tender.
- Meanwhile, pour 2/3 cup of boiling water over bulgur.
- Once bulgur has softened and absorbed the water, add raisins, cilantro, parsley, olives, almonds, and 1 tsp kosher salt and toss to combine.
- Once eggplant are done, top with bulgur mixture and a dollop of yogurt. Enjoy!
