From Jerusalem
https://cooking.nytimes.com/recipes/12957-yotam-ottolenghis-chermoula-eggplant-with-bulgur-and-yogurt (adapted w/ 1/2 the olive oil)
4 servings = 1/2 eggplant per person if using 2 eggplants
INGREDIENTS
Chermoula (452 cal. 113 cal / serving)
50 mL (3 T + 1 tsp) olive oil (434 cal. 130 cal/15 mL)
2 cloves garlic, crushed (10 cal)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)- or plain peel zest + pinch salt + 1/8 tsp sugar dissolved in 1 T water (8 cal)
½ teaspoon salt
Eggplant (168 cal / 690 g. 1 serving = 42 cal/ 172 g)
2 medium eggplants (20 cal/82 g)
Bulgur (1090 cal/ ~366 g. 1 serving = 273 cal/92 g. 1/6 bulgur =182 cal/61 g)
1 cup fine bulgur (640 cal. 160 cal per 1/4 cup uncooked)
1 ½ cups boiling water
⅓ cup golden raisins soaked in 3 ½ tablespoons warm water for 10 min & drained (53 cal. 40 cal/ 0.25 cup)
⅓ ounce (2 teaspoons) cilantro, chopped, plus extra to finish
⅓ ounce (2 teaspoons) mint, chopped
⅓ cup pitted green olives, halved
⅓ cup (36 g) sliced almonds, toasted (165. cal. 128 cal/28 g approx 1/4 c)
3 green onions, chopped (12 cal. 3 cal per gram)
1 ½ tablespoons freshly squeezed lemon juice (4.5 cal)
25 mL (1 tbsp + 2 tsp) olive oil (216 cal)
Finishing
½ cup Greek yogurt (optional) (Fage 0% = 90 cal/ 0.75 c. Green Mt 0% = 100 cal/ 0.75 c)
Salt
PREPARATION
Preheat oven to 400 degrees.
Chermoula
Mix garlic, cumin, coriander, chili, paprika, preserved lemon, olive oil, and 1/2 teaspoon salt.
Eggplant
Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
Bulgur
Cover with the boiling water until liquid absorbed.
Add raisins, oil. herbs, olives, almonds, green onions, lemon juice and a pinch of salt
Finishing
Serve the eggplants warm or at room temperature. Place eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.