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Chermoula Aubergine with Bulgar and Yoghurt

Yotam Ottolenghi
  • minutes
  • Serves

INGREDIENTS

2

Aubergines, medium

1 tsp

Chilli flakes

2 tsp

Coriander, ground

10 g

Coriander, fresh

2

Garlic cloves

10 g

Mint, fresh

2 tbsp

Preserved lemon, skin

3

Spring onions

50 g

Sultanas

50 g

Green olives, pitted

1 1/2 tbsp

Lemon juice

150 g

Bulgar, fine

1 tsp

Paprika, sweet

1

Salt

140 milliliters

Olive oil

30 g

Almonds, flaked toasted

2 tsp

Cumin, ground

120 g

Greek yoghurt