This dish is based on a recipe from Pauline’s latest book Feel Good Food, with light and easy recipes that make you happy. My eye immediately fell on the baked eggplant with bulgur pilav, inspired by that classic Ottolenghi eggplant, yogurt and pomegranate dish. It’s such a good-looking combination that tastes just phenomenal every time. Especially if you use a good quality, creamy yogurt that contrasts beautifully with the warm eggplant and juicy pomegranate seeds.
In this recipe, the eggplant is fully baked in the oven and served with a warm bulgur pilav with sweet, plump raisins, spicy pepper and some fresh parsley. I also added some cinnamon, because I love how this strengthens the warm character of the bulgur.
This ‘feel good’ dish is perfect for busy days, very delicious and filling but light at the same time. Good to know is that leftovers make for the most wonderful lunch the next day, so make sure to make a little extra.
for 4 persons
4 tbsp Greek yogurt
4 tsp za’atar
for the pilav:
olive oil, for baking
1 onion, chopped
1 clove of garlic, chopped
½ chili pepper, finely chopped
1 tsp cinnamon
1 1/3 cup (200 g) bulgur
2 cups (500 ml) chicken or vegetable stock
3 tbsp (50 g) raisins
juice of ½ lemon
good handful of parsley
Preheat the oven to 360F (180C).
Slice the eggplant for ¾ and pull the two halves a little apart. Season with salt, pepper and za’atar. Drizzle generously with olive oil and put in a baking pan. Roast for 50-60 minutes.
Meanwhile, make the pilav. Heat the oil in a pan and fry the onion, garlic and chili until the onion is translucent. Add the cinnamon and bulgur, fry for a minute and then add the stock. Cover with a lid and let simmer for 12-15 minutes on low heat, or until done. Stir once in a while.
Add the raisins to the bulgur and season with lemon juice, salt and pepper. Serve the pilav with parsley and half of the pomegranate seeds.
Remove the baked eggplants from the oven and garnish with a spoonful of yogurt, the remaining pomegranate seeds and parsley.