Name: Spiced Eggplant with Bulgur Salad
Yield: 4 Servings
Ingredients: 1/2 cup olive oil, divided, plus more for drizzling; 2 tablespoons finely chopped preserved lemon peel; 2 garlic cloves, smashed; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 3/4 teaspoon ground cinnamon; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt plus more; 2 medium eggplants (9–10 ounces each), halved lengthwise; 1 cup quick-cooking bulgur; 1/2 cup pitted green olives, quartered lengthwise; 1/2 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; 1/4 cup pistachios, toasted and lightly crushed; 2 tablespoons fresh lemon juice; Freshly ground black pepper

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Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

Recipe notes