Roasted Eggplant with Bulgar Wheat, Cilantro, and Parsley

This recipe is adapted from Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem. It’s a delicious vegetarian main or a fancy summer vegetable side. Combining Middle Eastern flavors like cumin and coriander, fresh cilantro and parsley, raisins and green olives, it’s a festive way to enjoy the end of summer bounty of eggplant.


  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp sweet paprika
  • 1 tbsp lemon zest
  • 1 tsp kosher salt
  • 2/3 cup extra-virgin olive oil
  • 2 medium eggplant
  • 1 cup fine bulgur
  • 2/3 cup boiling water
  • 1/3 cup golden raisins
  • 1/2 cup cilantro, minced
  • 1/2 cup parsley, minced
  • 1/3 cup pitted green olives
  • 1/3 cup sliced almonds
  • 1 tsp kosher salt
  • Greek yogurt, for garnish


  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Combine garlic, cumin, chile powder, paprika, lemon zest, and 1 tsp kosher salt with olive oil.
  3. Slice eggplants in half lengthwise and score diagonally.
  4. Rub eggplant halves with spice and olive oil mixture.
  5. Place eggplant halves cut side up on a baking sheet. Bake 40 minutes or until eggplants are tender.
  6. Meanwhile, pour 2/3 cup of boiling water over bulgur.
  7. Once bulgur has softened and absorbed the water, add raisins, cilantro, parsley, olives, almonds, and 1 tsp kosher salt and toss to combine.
  8. Once eggplant are done, top with bulgur mixture and a dollop of yogurt. Enjoy!