Chermoula aubergine with bulgar & yoghurt from Jerusalem (page 59) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • CourtneyT on April 08, 2024

    Gorgeous! We loved this and will certainly make again. We didn't hold back with the oil and the result did not feel overly greasy.

  • Ganga108 on February 27, 2022

    Ottolenghi finds a way to bring his touch to baked eggplant – by smothering it in chermoula and serving the gorgeous baked dish with burghul and yoghurt. Yum. Quite magnificent.

  • TrishaCP on August 31, 2021

    This has been on my “to make” list forever, and it did not disappoint. I absolutely loved the chermoula with the eggplant, and the combination with the yogurt and bulgur salad was great.

  • michalow on August 30, 2021

    I loved the bulgur component of this dish. I used long, skinny eggplants and I think they were not optimal for this cooking method, but they tasted good. As others have mentioned, I used far less oil than the recipe calls for and I didn't feel like I was missing out on anything.

  • EmilyR on October 01, 2019

    I had prepped my eggplant for something else and then decided to give this a go since I had all of the ingredients and herbs to use, so my eggplant was sliced up more and served salad-esque. The chermoula had some heat due to some strong red pepper flakes, but it was a really nice dish. I unfortunately didn't have bulgur so I used farro instead and preserved lemon labneh to replace the greek yogurt. Another vote for less oil all around. This is a very "Ottolenghi" dish - all of the little elements make the dish.

  • WFPLCleanEating on November 16, 2015

    This is a good vegetarian main course. The intense flavors of the chermoula really lifts the bland flavor of baked eggplant. And I loved the bulgar salad - I would make that again separately. - Jane

  • Foodycat on January 26, 2015

    Absolutely delicious - and lends itself to being halved for two people, which was nice!

  • adelina on December 14, 2014

    My kids loved the bulgur salad. I omitted the green onion and used parsley instead of cilantro since I did not have any. The eggplants were ok for me. I think I will reserve the chermula serve with yogurt next time. It was too strong when it cooked with the eggplants. Also since my kids don't care for raisins, I substituted grape molasses.

  • helenevans on July 02, 2014

    I love this recipe and agree with the other reviews. I reduce the oil in the chermoula considerably - to just enough to bind the spices together - and this works fine too

  • westminstr on September 19, 2013

    Loved everything about this recipe. Among other things, I think this is a great candidate for a vegetarian thanksgiving main course.

  • Prim on August 26, 2013

    This is an excellent recipe. Very good flavor.

  • PinchOfSalt on May 10, 2013

    Here's a recipe that is greater than the sum of its parts. The minted bulgur salad was excellent and well worth preparing and serving on its own. Be sure to use fresh mint as called for. The eggplant can be prepared ahead of time, but be careful when baking it not to overcook it. The Chermoula can become crunchy if it dries out. Do not give into any temptation to omit the yogurt. The contrast between the gently spicy and unctuous eggplant, the fresh taste and pebbly texture of the bulgur, and the creaminess of the Greek yogurt (I used Fage) was wonderful.

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