Aubergines are a love/hate kind of vegetable. Some find them a bit too bitter or tasteless or slimey. I however LOVE the humble aubergine, be it griddled, fried, baked whole or roasted. Their flesh absorbs any flavour you put on them and intensifies. I was gifted Yotam Ottolenghi and Sami Tamimi's book Jerusalem and as soon as I saw this recipe for chermoula spiced baked aubergine with bulgar wheat I knew I had to make it as soon as possible!
You start off making a chermoula paste. Chermoula originates from North Africa and is a heavily and heavenly scented spiced rub that can go on veggies, fish or meat. Ottolenghi's version has got preserved lemons, cumin, paprika, coriander, chilli, garlic and olive oil. This is then spread over aubergines, cut side up and baked in the oven until lovely and soft.
After the aubergines come out of the oven they are topped with a gorgeous sultana, lemon and herb bulgar, followed by a drizzle cool yogurt. It took a bit of prep and waiting around but it was a very easy meal to put together and tasted delicious! This was a gorgeous dinner that transported us to far away lands of colour and spice on a cold and dreary Dublin evening.