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List of ingredients for Chermoula aubergine


* Garlic to taste, crushed
* 2 teaspoons Ground cumin
* 2 teaspoons Ground coriander
* 1 teaspoon extra hot Chilli flakes
* 1 teaspoon hot Smoked paprika
* The finely chopped skin of a small Preserved lemon (a Belazu one is ideal)
* 140ml Olive oil, plus extra
* 2 medium Aubergines
* 150g fine Bulgur wheat, soaked in 140ml Boiling water
* 50g Sultanas, soaked for 10 minutes in warm water
* 20g fresh Coriander, finely chopped
* 50g pitted Green olives, chopped
* 30g flaked Almonds, Toasted
* 3 Spring onions, finely chopped
* 1½ tablespoons Lemon juice
* 120ml Greek yogurt
* Salt
* Fresh Parsley, chopped, to garnish

===Method===
'''For the Chermoula'''
* Mix the Garlic, Cumin, Coriander, Chilli, Paprika, Preserved lemon, 90ml of the Oil and ½ teaspoon Salt and reserve.
'''For the Aubergines'''
* Cut them in half lengthways.
* Cut through the flesh in a criss-cross, ensuring that you don't cut the skin.
* Spread the Chermoula over the Aubergines and place on a Baking tray, cut side up.
* Bake for 40 minutes or until the flesh is soft.
'''For the topping'''
* Whilst the Aubergines are Baking, mix the Bulgur with the Sultanas, the remaining 50ml Olive oil, Herbs, Olives, Almonds, Spring onions, Lemon juice and a pinch of Salt.
* Check Salt and add more if necessary.
'''To finish'''
* Place the Aubergines on plates and spoon the Bulgur mixture on top, allowing some to fall down the sides.
* Spoon over the Yogurt, sprinkle with chopped Parsley and drizzle with a little Oil.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chermoula_aubergine

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