Today I want to share a recipe that is MORE than worth mentioning. Have I said before that I am obsessed with Ottolenghi's Jerusalem? Literally in love with every recipe I have made so far.
We made Chermoula Aubergine with Tabbouleh and converted Mat (a former aubergine hater). He ended up having a double portion for lunch the next day. Yes people, aubergine isn't gooey and chewy and bitter.
So, for anyone who is on the look out for a book full of taste sensations and lots of clever and unusual uses of herbs and spices I highly, highly recommend Jerusalem.
For the Tabbouleh
- 90g fine bulgar wheat
- 4 medium tomatoes, diced into 0.5cm cubes
- 2 medium shallots (optional), finely chopped
- 160g fresh flat-leaf parsley, finely chopped
- 2 bunches fresh mint (30g), finely chopped
- 1 tsp ground allspice
- 3-4 tbsp lemon juice
- 75ml extra virgin olive oil
- Salt and black pepper
For the Chermoula Aubergine
- 150g fine bulgar
- 2 garlic cloves, peeled and crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp sweet paprika
- 2 tbsp finely chopped preserved lemon skin, finely chopped
- 140ml olive oil, plus extra to finish
- 2 medium aubergines, halved
- 50g sultanas
- 10g fresh mint, chopped
- 50g green olives, halved
- 30g flaked almonds, toasted
- 2 spring onions, chopped
- 1½ tbsp lemon juice
- 120g greek yoghurt (about one small tub)
- Pre-heat the oven to 180˚C.
- Add all the bulgar (both for the tabbouleh and the aubergine) into a large bowl and season with a pinch of salt. Pour over boiling water so the bulgar is just covered (approximately 180ml) and cover with a plate. Set asside for 10 minutes.
- Once the bulgar is done take out just under a third and place into a separate bowl. Add all the remaining tabbouleh ingredients, mix thoroughly and set asside
- To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.
- Take the aubergine halves 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 tray. Roast for 40 minutes, or until the aubergines are very soft.
- Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar with a tablespoon of olive oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and season to taste with salt.
- Once the aubergines are done, spoon the bulgar over them, drizzle with the greek yoghurt and a little olive oil and serve alongside the tabbouleh.
Recipe taken from Ottolenghi's Jerusalem and adapted by Etta.