Spiced Eggplant with Bulgur Salad

By garciamoss

Ingredients

• 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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Stir 1/4 cup oil, next 7 ingredients, and 1/2 tsp. salt in a small bowl for spice mix. Score flesh of each eggplant half with 1/2"-deep diagonal crisscrossing lines, spacing 1" apart (do not cut through skin). Drizzle 1 Tbsp. oil over cut side of each half, allowing it to soak in. Season lightly with salt. Brush or spoon spice mix over, dividing evenly. Place eggplants, cut side up, on a rimmed baking sheet. Roast until soft and very tender in center, 50–60 minutes.

Meanwhile, place bulgur in a large bowl and cover with 1 1/2 cups boiling water. Let soak for 45 minutes to soften and absorb water. Stir in olives, onion, currants, parsley, 1/3 cup cilantro, pistachios, and lemon juice. Season to taste with salt and pepper. Let stand for at least 30 minutes for flavors to meld. DO AHEAD: Eggplant and bulgur salad can be made 2 hours ahead. Let stand at room temperature.

Serve eggplant warm or at room temperature. Place an eggplant half on each plate. Spoon some bulgur salad and a dollop of yogurt alongside. Sprinkle with remaining cilantro and drizzle with oil.