Spiced Eggplant with Bulgur Salad
- 1/2 cup olive oil, divided, plus more for drizzling
- 2 tablespoons finely chopped preserved lemon peel
- 2 garlic cloves, smashed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt plus more
- 2 medium eggplants (9–10 ounces each), halved lengthwise
- 1 cup quick-cooking bulgur
- 1/2 cup pitted green olives, quartered lengthwise
- 1/2 small red onion, very thinly sliced
- 1/3 cup currants
- 1/3 cup flat-leaf parsley, chopped
- 1/3 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup pistachios, toasted and lightly crushed
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper
- This recipe is vegan
- Produce
- Cilantro, fresh (1/3 cup)
- Coriander, ground (1 teaspoon)
- Cumin, ground (2 teaspoons)
- Currants (1/3 cup)
- Eggplants, medium (2)
- Flat-leaf parsley (1/3 cup)
- Pistachios, toasted and lightly crushed (1/4 cup)
- Preserved lemon peel (2 tablespoons)
- Red onion, small (1/2)
- Condiments
- Green olives, pitted (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cinnamon, ground (3/4 teaspoon)
- Garlic cloves (2)
- Kosher salt plus more (1/2 teaspoon)
- Olive oil (1/2 cup)
- Paprika (1 teaspoon)
- Red pepper flakes (1/2 teaspoon)
- Pasta & Grains
- Bulgur, quick-cooking (1 cup)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 4, 2012 (1 year ago).
91 people saved this recipe.
