Chermoula aubergine with bulgar and yoghurt

by Yotam Ottolenghi

Ingredients

Half a small jar of Chermoula paste (Waitrose sell the paste or you can make your own chermoula - see recipe on our website)
2 medium aubergines
150g fine bulgar
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, chopped
50g green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1½ tbsp lemon juice
120g Greek yoghurt

Directions

Preheat the oven to 180C/350F/gas mark 4.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil.

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