chermoula aubergine with bulgar and yoghurt
chermoula aubergine with bulgar and yoghurt
Prepare time: 60 min
Serves: 4

This Ottolenghi inspired chermoula aubergine is amazing, the chermoula, a North African spice rub together with aubergine, bulgar and yoghurt make this dish something from food heaven. This dish is especially suitable as a side dish. A variation on the oven version is that you can also slow cook the chermoula aubergines on a BBQ Smoker or a Big Green Egg BBQ. If you slow cook it on the BBQ the smokey flavours will uplift the taste of this dish even more! If you don’t like bulgar you can also replace that with couscous. Enjoy this chermoula aubergine!


  • 2 garlic cloves, peeled and crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp sweet paprika
  • 2 tbsp finely chopped preserved lemon skin
  • 140ml olive oil, plus extra to finish
  • Salt
  • 2 medium aubergines
  • 150g fine bulgar
  • 50g sultanas
  • 10g fresh coriander, chopped, plus extra to finish
  • 10g fresh mint, chopped
  • 50g green olives, halved
  • 30g flaked almonds, toasted
  • 3 spring onions, chopped
  • 1½ tbsp lemon juice
  • 120g Greek yoghurt


  1. Preheat the oven to 180C. To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.
  2. Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.
  3. Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.
  4. Serve the chermoula aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil. Adding some nice fresh flatbread to it makes it a meal.

If you like this chermoula aubergine recipe and the flavours in this dish and you would like to have more of this delicious middle eastern inspired food we would recommend the cookbooks of Yotam Ottolenghi. Please find a collection of his books by clicking here.

This chermoula aubergine recipe comes from the amazing cookbook “Jerusalem” by Yotam Ottolenghi.

Yotam Ottolenghi Jerusalem Cookbook
Yotam Ottolenghi Jerusalem Cookbook


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