Chermoula aubergine with bulgar & yoghurt

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

  • About

Historically, bulgar was generally the rural people’s food in the Middle East, while rice was for more affluent city folk. Still, bulgar — boiled wheat that has been dried and cracked or ground — was staple to many Palestinians. Today, this differentiation is less relevant, with bulgar gaining popularity with everybody, particularly for salads and mezzes.

Chermoula is a powerful North African paste that is brushed over fish and vegetables giving them the perfumed ar