Chermoula Eggplant with Bulgur and Yogurt

1. Prepare the Chermoula

In a small bowl, combine crushed garlic, ground cumin, coriander, chili flakes, sweet paprika, finely chopped preserved lemon peel, olive oil, and a dash of salt to create the chermoula.

2. Roast the Eggplants

Preheat the oven to 400 degrees. Halve the eggplants lengthwise and score the flesh in a diamond pattern. Spread the chermoula over the eggplants, making sure it gets into the cuts. Place them face down on a baking sheet and roast for 40 minutes until tender.

3. Prepare the Bulgur

Soak the bulgur in boiling water in a large bowl. Let it sit and absorb the moisture until it plumps up.

4. Soak the Golden Raisins

Soak the golden raisins in warm water until they are plump, about 10 minutes.

5. Assemble the Bulgur Mixture

Drain the bulgur and raisins, mix them in a bowl with olive oil, then add chopped cilantro, mint, sliced green olives, slivered toasted almonds, chopped green onions, and freshly squeezed lemon juice. Stir to combine.

6. Serve the Dish

Place the roasted eggplants on plates, top with the bulgur mixture, add a dollop of Greek yogurt, and garnish with a sprinkle of cilantro and a drizzle of olive oil.