Chermoula Aubergine with Bulgar and Yoghurt

When I lived in London I loved going to Ottlolegi’s restaurants. And in his books there are loads of great recipes, this one is out of his book Jerusalem. Ive been making it loads recently, perfect if you are having friends over as it’s easy to make it for lots of people.

Ingredients: serves two

2 garlic cloves crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp chilli flakes

1 tsp sweet paprika

2 tbsp finely chopped preserved lemon skin

140ml olive oil, plus extra to finish

2 medium aubergines

150g fine bulgar

50g sultanas

10g fresh coriander, chopped, plus extra to finish

10g fresh mint, chopped

50g pitted green olives, halved

30g flaked almonds, toasted

3 spring onions, chopped

1½ tbsp lemon juice

120g Greek yoghurt salt

How to

Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chilli, paprika, preserved lemon, two thirds of the olive oil and ½ a teaspoon of salt.

Cut the aubergines in half lengthways. Score the flesh of each half with deep, diagonal criss-cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut-side up. Put in the oven and roast for 40 minutes, or until the aubergines are completely soft.

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water.

Soak the sultanas in 50ml of warm water. After 10 minutes drain the sultanas and add them to the bulgar, along with the remaining oil. Add the herbs, olives, almonds, spring onion, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Serve the aubergines warm or at room temperature. Place one half per portion on a serving plate. Spoon bulgar on top, allowing some to fall from both sides. Spoon over some yoghurt, sprinkle with chopped coriander and finish with a drizzle of oil.