Bulgur with tomato, aubergine and lemon yoghurt from Essential Ottolenghi: A Collection (page 162) by Yotam Ottolenghi

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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

  • 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.

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