Eggplant with Chermoula and Bulgur

5 from 3 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 2 piece Eggplant fresh
  • 50 g Bulgur fine
  • 25 g Sultanas
  • 6 piece Green pitted olives
  • 1 tbsp Flaked almonds
  • 2 piece Spring onions
  • 2 piece Garlic cloves
  • 1,5 tbsp Lemon juice
  • 120 g Greek yogurt
  • 2 tbsp Lemon zest of pickled lemon
  • 140 ml Olive oil
  • Coriander green
  • Mint fresh
  • 2 tsp Cumin
  • 2 tsp Coriander seeds
  • 0,5 tsp Chili powder
  • 1 tsp Paprika powder, noble sweet
  • Salt


  • Preheat the oven to 200 ° C! Chop the spring onion, mash the garlic and cut the olives in half. For the chermoula, grind the spices in a mortar and place in a bowl. Now add the garlic, the finely chopped zest of the pickled lemon and 100ml olive oil, as well as ½ teaspoon salt and mix everything together.
  • Cut the aubergines in half lengthways and cut into the flesh in a diamond shape, taking care not to damage the skin. Brush the halves with the chermoula and place on a baking sheet with the cut surface facing up and bake in the oven for about 40 minutes.
  • In the meantime, pour 140 ml of boiling water over the bulgur in a bowl - the water will soak into the bulgur. Soak the sultanas in 50 ml of warm water for about 10 minutes, drain and add to the bulgur with 40 ml of oil. Now season the chopped herbs, spring onions, olives, flaked almonds and lemon juice, as well as a little salt and mix everything well.
  • Arrange the aubergines on plates, arrange the bulgur salad on top and garnish with the yoghurt - sprinkle everything with coriander greens and pour a little olive oil on top. Can be enjoyed warm or at room temperature. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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