Bulgur with tomato, eggplant, and lemon yogurt

Ingredients

2 small eggplants, cut into 1¼-inch/3cm chunks

7 tbsp plus 1 tsp/105ml olive oil

2 onions, thinly sliced

3 garlic cloves, crushed

1 tsp ground allspice

14 oz/400g cherry tomatoes

1 tbsp tomato paste

1⅔ cups water

1½ cups bulgur wheat

⅔ cup Greek-style yogurt

1 small preserved lemon, seeds discarded, skin and flesh finely chopped

½ cup mint leaves, finely shredded

Directions

1. Preheat the oven to 425°F.

2. Place the eggplant in a large bowl with 4 tbsp of the oil, ½ tsp salt, and a good grind of pepper. Mix well and then spread out on a large parchment-lined baking sheet. Roast for 35–40 minutes, stirring halfway through, until the eggplant is caramelized and soft. Remove from the oven and set aside.

3. Add the remaining 3 tbsp plus 1 tsp of oil to a large sauté pan with a lid and place over medium-high heat. Once hot, add the onions and fry for 8 minutes, stirring a few times, until caramelized and soft. Add the garlic and allspice and fry for 1 minute, stirring continuously, until the garlic is aromatic and starting to brown. Add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the tomato paste, water, and 1 tsp salt. Bring to a boil, decrease the heat to medium-low, cover, and cook for 12 minutes. Add the bulgur, stir so that it is completely coated, and then remove from the heat. Set aside for 20 minutes, for the bulgur to absorb all the liquid.

4. In a medium bowl, mix together the yogurt with the preserved lemon, half the mint, and ⅛ tsp salt.

Notes

Source: Ottolenghi Simple