Spiced eggplant with bulgur salad
Discover a delightful combination of spiced eggplant and hearty bulgur, creating a vibrant and flavorful salad that will tantalize your taste buds.
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:
- Heat the oven to 350°. Mix 1/4 cup of oil, the next 7 items, and 1/2 tsp. of salt in a small bowl to create the spice blend. Make shallow diagonal crosshatch cuts on the flesh of each eggplant half, about 1/2 deep and 1 apart, without cutting through the skin. Drizzle 1 tablespoon of oil on the cut side of each half, allowing it to absorb. Lightly season with salt. Apply the spice mix on top using a brush or spoon, ensuring even distribution. Arrange the eggplants with the cut side facing up on a baking sheet with edges. Bake until the center is soft and very tender, which takes 50 to 60 minutes.While the eggplants are baking, put bulgur in a large bowl and cover it with 1 1/2 cups of boiling water. Allow it to soak for 45 minutes to soften and soak up the water. Add in olives, onion, currants, parsley, 1/3 cup of cilantro, pistachios, and lemon juice. Season with salt and pepper to your preference. Let it sit for at least 30 minutes to blend the flavors. This step can be done in advance as well, up to 2 hours ahead. Keep it at room temperature.To serve, place the eggplant halves on plates, either warm or at room temperature. Spoon some bulgur salad and a dollop of yogurt next to each eggplant portion. Sprinkle the remaining cilantro over the dish and drizzle with oil.
Summary:
- Calories: 2026 kcal
- Fat: 136 g
- Protein: 33 g
- Carbs: 198 g
- Potassium: 2758 mg
- Magnesium: 404 mg