The preserved lemon really makes this dish – it adds a delicate, tangy flavor that pairs well with the tomato and yogurt. Adapted from Yotam Ottolenghi.

Ingredients

• 2 large eggplants (about 500g), cut into 3cm chunks
• 100ml olive oil
• 2 onions, finely sliced
• 3 garlic cloves, crushed
• 1 t ground allspice
• 400g cherry tomatoes
• 1 T tomato paste
• 250g bulgur wheat
• 200g Greek-style yogurt
• 1 small preserved lemon, seeds discarded, skin and flesh finely chopped
• Large handful mint leaves, finely shredded
• Salt and black pepper

Instructions

• Heat oven to 425°F.
• In a large bowl, combine eggplant with 4 T oil, 1/2 t salt, and a grind of pepper.
• Spread eggplant on a large oven tray lined with greaseproof paper.
• Roast for 30–35 minutes, stirring once halfway, until caramelized and soft. When done, remove from oven and let cool.
• Heat 3 T oil in a large lidded pan over medium-high heat.
• Fry onion for 8 minutes, stirring a few times, until caramelized and soft.
• Add garlic and allspice and fry for 1 minute, stirring continuously, until garlic is aromatic and starting to brown.
• Add cherry tomatoes and mash with a potato masher to break them up.
• Stir in tomato paste, 400ml water, and 1 t salt and bring to a boil.
• Reduce heat to medium-low, cover, and cook for 12 minutes.
• Stir in bulgur until completely coated. Then turn off heat and set aside for 20 minutes so bulgur absorbs the liquid.
• In a medium bowl, mix yogurt with preserved lemon, half the mint, and 1/8 t salt.
• Divide bulgur between 4 plates and serve with yogurt and aubergine alongside, sprinkled with remaining mint.