Chermoula aubergine with bulgar and yoghurt
by Yotam Ottolenghi
Ingredients
Half a small jar of Chermoula paste (Waitrose sell the paste or you can make your own chermoula - see recipe on our website)
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
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— Helen Bowman
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