Bulgur with tomato, aubergine and lemon yoghurt from Ottolenghi Simple (page 162) by Yotam Ottolenghi

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Brittania on February 21, 2026

Bulgur with just the tomatoes as a side.
kashley1985 on January 13, 2026

I enjoyed it, but was a bit underwhelmed. I probably wouldn’t make it again.
sarahj22 on September 15, 2024

This was really tasty as part of a spread. I couldn't find bulgur or preserved lemon so used giant cous cous and fresh lemon juice instead. I think there's probably enough going on for it to work well as main with some salad on the side. I'd consider cooking the onion/tomato mix and baking the aubergine in advance to make for an easy midweek meal.
Tealismyname on January 28, 2024

Really delicious. Could perhaps have used half a preserved lemon as they can be quite strong. We didn't have bulgar wheat and used giant cous cous and it was delicious.
Pimlicocook on October 30, 2022

A slightly more involved variation on an old favourite - chickpeas, aubergine and tomatoes from Hugh's Three Good Things - so it's a combination of flavours I love; would make again.
Skamper on May 07, 2022

I made a half batch as a main course for the two of us and, based on other reviews, used the full amount of eggplant, which was a good call. This was an interesting flavor combination, but it didn't wow me and I don't think I would make it again.
Ro_ on June 05, 2021

We both really enjoyed this. I think to be a main it would need more aubergine, but served with a small piece of pork as well which was just the right amount of food. The lemony yoghurt with the bulgur was delicious.
dc151 on January 16, 2021

As others state, this was very simple to prepare and I actually had everything I needed on hand. I also agree that it could've used more eggplant. The household was split on the yogurt sauce, kept it on the side. I served this with a kheema matar.
JJ2018 on September 19, 2019

This was pleasant enough but there wasn’t enough too it to make me want to repeat. I do think I will try cooking bulgur wheat in this way again though
kitchen_chick on September 01, 2019

Lovely dish. Easy prep. I used tomatoes I had canned rather than cherry tomatoes and they worked just fine. I agree with making more eggplant.
StephEpices on August 10, 2019

Perfect for a mezze spread! I have made it with and without the eggplant and I prefer it with if it's part of a more substantial meal and not just apps.
Jane on November 03, 2018

I really liked this. It’s not a quick meal but not complicated at all. I thought when tasting the bulghur that the allspice dominated too much but with the other elements it was good. The preserved lemon and mint yogurt really makes the dish. I didn’t salt the yogurt as preserved lemon is already salty. If serving this as a vegetarian main course I would make 50% more eggplant.
bwhip on October 22, 2018

We enjoyed this very much. Unusual and delicious. Easy prep.