Chermoula Eggplant

Ingredients:

2 large eggplants
2 cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon red pepper flakes
1 teaspoon paprika
1/4 cup olive oil
salt, to taste
1/2 cup preserved lemon, chopped
1 cup fine bulgur
1/3 cup golden raisins
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
1/3 cup green olives, chopped
1/3 cup sliced almonds
3 green onions, sliced
2 tablespoons lemon juice
1/3 cup greek yogurt

Prepare chermoula by combining garlic, cumin, coriander, red pepper flakes, paprika, preserved lemon, and olive oil. Set aside.

Cut eggplants in half lengthwise and crisscross score the flesh. Spread chermoula on the eggplant flesh and bake at 400 for 40 minutes.

Meanwhile, cook the bulgur and add raisins. Remove from heat. Stir in cilantro, mint, olives, almonds, green onion, and lemon juice. Season with salt.

Spoon bulgur mixture over the eggplants. Top with greek yogurt and garnish with cilantro and olive oil.