To celebrate the early harvest I decided to make a dish incorporating several ingredients from my garden. I like eggplant, but it's a finicky relationship. On it's own, eggplant leaves much to be desired. It's gross, to be fully honest. But incorporated with a multitude of spices and flavors, eggplant can be downright delightful. Normally, I use eggplant in curries, where it soaks up the coconut and curry flavors and tastes divine. I wanted to try a different approach, one that enhanced the flavor of the eggplant, rather than masked it. I read through a couple cookbooks for inspiration, stopping on a recipe by Yotam Ottolenghi, for a North African style Chermoula Aubergine. This dish relied heavily on spices but still made the eggplant the start pupil. I liked it.
Prep Time: 15-20 min
Cook Time: 40 min
Keywords: bake entree fall
Ingredients (Serves 4)
- 2 Large or 4-6 Small Eggplants
- 2-3 cloves Garlic
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp cayenne
- 1/3 c olive oil
- 1 c Bulgur or wheat berries
- 1/2 onion
- 2-3 crimini mushrooms
- 3-4 Kale leaves
- 2 T lemon juice
- 2 T Fresh basil
- plain greek yogurt
- olive oil
- cherry tomatos
InstructionsFor the Eggplants
Pre-heat the oven to 400 degrees.
Slice 2 large or 5-6 small eggplants lengthwise. Score the flesh in a diagonal criss cross pattern and arrange the halves, cut side up in a glass baking dish.
Combine olive oil, garlic, cumin, coriander, lemon, salt, and cayenne in a small dish and spread evenly over the eggplants.
Bake for 30 min or until soft.For the Bulgar
Heat 2 cups of water in a small saucepan. Once boiling, add bulgar and reduce heat to a simmer for 15 (ish) minutes.
Add mushrooms and onion to a frying pan along with olive oil to coat. Cook over medium high heat until mushrooms and onion begin to soften. Remove from heat and add kale leaves, torn into small bite sized pieces. Stir and set aside.
When bulgar is finished, add to the mushroom and kale mixture. Stir in lemon juice, basil, and salt and stir to combine.
To assemble, add bulgar on top of each eggplant, letting it spill over the sides. Top with a large spoonful of plain greek yogurt, drizzle with olive oil and add chopped basil, and cherry tomatoes.
Serve immediately, preferably with a good IPA :)