This is a yummy and filling way to use eggplant. The herbs and raisins really work well with the yogurt. Adapted from Yotam Ottolenghi’s Jerusalem.

Ingredients

• 2 cloves garlic, crushed
• 2 t ground cumin
• 2 t ground coriander
• 1 t chili flakes
• 1 t sweet paprika
• 2 T finely chopped preserved lemon peel
• ⅔ c olive oil, plus extra to finish
• 2 medium eggplants
• 1 c fine bulgur
• ⅔ c boiling water
• ⅓ c golden raisins
• 3.5 T warm water
• 1 T cilantro, chopped, plus extra to finish
• 1 T mint, chopped
• ⅓ c pitted green olives, halved
• ⅓ c sliced almonds, toasted
• 3 green onions, chopped
• 1.5 T freshly squeezed lemon juice
• 1/2 c Greek yogurt
• Salt

Instructions

1. Preheat oven to 400F.
2. To make the chermoula, mix together garlic, cumin, coriander, chili, paprika, preserved lemon, 1/3 c olive oil, and ½ t salt in a small bowl.
3. Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin.
4. Spoon the chermoula over each half, spreading it evenly.
5. Place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
6. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
7. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with 1/3 c oil.
8. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt. Stir to combine. Taste and add more salt if necessary.
9. Place piece of eggplant, cut side up, on each individual plate. Spoon the bulgur on top, top with yogurt, sprinkle with cilantro, and finish with a drizzle of oil.