SPICED EGGPLANT

SPICED EGGPLANT image

Yield 4 Servings

Number Of Ingredients 20

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½ cup olive oil, divided, plus more for drizzling
2 Tbsp. finely chopped preserved lemon peel
2 garlic cloves, smashed
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
¾ tsp. ground cinnamon
½ tsp. crushed red pepper flakes
½ tsp. kosher salt plus more
2 medium eggplants (9-10 oz. each), halved lengthwise
1 cup quick-cooking bulgur
½ cup pitted green olives, quartered lengthwise
½ small red onion, very thinly sliced
1/3 cup currants
1/3 cup flat-leaf parsley, chopped
1/3 cup fresh cilantro, chopped, plus more for garnish
¼ cup pistachios, toasted and lightly crushed
2 Tbsp. fresh lemon juice
Freshly ground black pepper
1 cup (or more) Greek-style yogurt

Steps:

Preheat oven to 350°. Stir ¼ cup oil, next 7 ingredients, and ½ tsp. salt in a small bowl for spice mix. Score flesh of each eggplant half with ½"-deep diagonal crisscrossing lines, spacing 1" apart (do not cut through skin). Drizzle 1 Tbsp. oil over cut side of each half, allowing it to soak in. Season lightly with salt. Brush or spoon spice mix over, dividing evenly. Place eggplants, cut side up, on a rimmed baking sheet. Roast until soft and very tender in center, 50-60 minutes. Meanwhile, place bulgur in a large bowl and cover with 1½ cups boiling water. Let soak for 45 minutes to soften and absorb water. Stir in olives, onion, currants, parsley, 1/3 cup cilantro, pistachios, and lemon juice. Season to taste with salt and pepper. Let stand for at least 30 minutes for flavors to meld. DO AHEAD: Eggplant and bulgur salad can be made 2 hours ahead. Let stand at room temperature. Serve eggplant warm or at room temperature. Place an eggplant half on each plate. Spoon some bulgur salad and a dollop of yogurt alongside. Sprinkle with remaining cilantro and drizzle with oil.