Chermoula aubergine

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Chermoula aubergine
Chermoula aubergine
Servings:2 as a main course, 4 if serving as a snack, accompaniment or first course
Calories per serving:580
Ready in:1 hour
Prep. time:20 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:18th January 2013
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Ingredients

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Mise en place

  • Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

For the chermoula

  1. Mix the garlic, cumin, coriander, chilli, paprika, preserved lemon, 90ml of the oil and ½ teaspoon salt and reserve.

For the aubergines

  1. Cut them in half lengthways.
  2. Cut through the flesh in a criss-cross, ensuring that you don't cut the skin.
  3. Spread the chermoula over the aubergines and place on a baking tray, cut side up.
  4. Bake for 40 minutes or until the flesh is soft.

For the topping

  1. 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.
  2. Check salt and add more if necessary.

To finish

  1. Place the aubergines on plates and spoon the bulgur mixture on top, allowing some to fall down the sides.
  2. Spoon over the yogurt, sprinkle with chopped parsley and drizzle with a little oil.

Serving suggestions

Serve warm or at room temperature.

Recipe source

  • Lightly adapted from a recipe in Jerusalem (ISBN 0091943744) by Yotam Ottolenghi and Sami Tamimi

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