Thank You, Yotam. This Is How You Do Eggplant

I read a Kindle on the subway, listen to podcasts at work and once in a while give my eyes a break and listen to audiobooks.  But when it comes to cooking, nothing beats a good old-fashioned analog cookbook. And, the best of them, just like great novels, are unexpected, compelling and always satisfying.

Within this genre, the work of Chef Yotam Ottolenghi sits above the rest. An Israeli chef, restaurant owner and author, Chef Ottolenghi is my flavor soulmate. And, I’m not alone. His books which include Ottolenghi, Plenty, Jersualem and most recently, Plenty More, have received high praise across the globe.

Last week, we wanted to test a vegetarian recipe that could work as an entree. Flipping through the pages of Jersualem, I landed on an eggplant dish that was begging to be made. After a quick ingredient hack and some tedious chopping (thanks, Jeff!), we completed Ottolenghi’s Chermoula Eggplant with Bulgar & Yogurt with flying flavors. What a treat! We can’t recommend this recipe enough.

Chermoula Eggplant with Bulgar & Yogurt (Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi)

2 cloves of garlic

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon chile falkes

1 teaspoon sweet paprika

2 tablespoons of finely chopped lemon preserve

2/3 cup of olive oil

2 medium eggplants

1 cup bulgar

2/3 cup of boiling water

3 1/2 tablespoons of warm water

1 cup chopped cilantro

1 cup chopped mint

1 cup chopped parsley

3 scallions chopped

1/3 cup sliced almonds

Raisins & Olives are optional

Fresh squeezed lemon

Greek yogurt

Good quality balsamic vinegar

Preheat oven to 400 degrees F.

To make the chermoula (a North African marinade), mix together the garlic, cumin, coriander, chile, paprika, preserved lemon, 2/3 cup of olive oil and a teaspoon of salt.

Cut the eggplants lengthwise and score the flesh with deep, diagonal crisscross scores without piercing the skin. Place the eggplants on a baking sheet with parchment paper and spoon the chermoula generously over each eggplant. Put the eggplant in the oven for 40 minutes.

While the eggplants are roasting, prepare the bulgar wheat. We decided to go for more greens than the recipe called for. Essentially, you’re making a tabouleh. Place the bulgar wheat in the boiling water until the water is fully absorbed. Then, in a large bowl, mix the bulgar, green herbs, lemon juice and salt to taste.

Serve the eggplant at room temperature. To plate, place one eggplant on a plate. Top with a spoon full of bulgar salad, a dollop of greek yogurt and a drizzle of high quality balsamic vinegar.