Spiced eggplant with bulgur salad
Deliciously spiced eggplant paired with hearty bulgur creates a flavorful and nutritious salad bursting with Middle Eastern flavors.
Ingredients:
- /2 cup olive oil, divided, plus more for drizzling
- tablespoons finely chopped preserved lemon peel
- garlic cloves, smashed
- teaspoons ground cumin
- teaspoon ground coriander
- teaspoon paprika
- /4 teaspoon ground cinnamon
- /2 teaspoon crushed red pepper flakes
- /2 teaspoon kosher salt plus more
- medium eggplants (9–280g each), halved lengthwise
- cup quick-cooking bulgur
- /2 cup pitted green olives, quartered lengthwise
- /2 small red onion, very thinly sliced
- /3 cup currants
- /3 cup flat-leaf parsley, chopped
- /3 cup fresh cilantro, chopped, plus more for garnish
- /4 cup pistachios, toasted and lightly crushed
- tablespoons fresh lemon juice
- Freshly ground black pepper
Instructions:
- Preheat the oven to 350°. Combine 1/4 cup oil, the following 7 ingredients, and 1/2 tsp. salt in a small bowl to make the spice mix. Make shallow diagonal cuts on the flesh of each eggplant half, about 1/2 deep, with the lines spaced 1 apart (be careful not to cut through the skin). Drizzle 1 Tbsp. oil over the cut side of each half, allowing it to absorb. Lightly season with salt. Spread the spice mix over the eggplants using a brush or spoon, ensuring even distribution. Position the eggplants, cut side up, on a baking sheet with a rim. Roast until they are soft and tender in the center, for about 50-60 minutes.In the meantime, place bulgur in a large bowl and pour 1 1/2 cups of boiling water over it. Allow it to soak for 45 minutes to soften and soak up the water. Mix in olives, onion, currants, parsley, 1/3 cup of cilantro, pistachios, and lemon juice. Season with salt and pepper according to your taste. Let it sit for at least 30 minutes to allow the flavors to combine. You can prepare the eggplant and bulgur salad 2 hours in advance. Keep it at room temperature.To serve, place the eggplant warm or at room temperature on a plate. Add a portion of bulgur salad and a dollop of yogurt next to it. Sprinkle with the remaining cilantro and drizzle with oil.
Summary:
- Calories: 2026 kcal
- Fat: 136 g
- Protein: 33 g
- Carbs: 198 g
- Potassium: 2758 mg
- Magnesium: 404 mg