Charred Apricot Eggplant Mezze Bowls

Ingredients

• small eggplants, cut into thick wedges2
• ripe apricots, halved and pitted6
• cooked bulgur or cracked wheat3 cups
• olive oil3 tablespoons
• garlic, finely grated2 cloves
• ground cumin1 teaspoon
• plain yogurt1 cup
• lemon zest and juice1 lemon
• fresh mint, chopped1/4 cup
• pistachios, roughly chopped1/3 cup

Method

1. 1Heat the oven to 450°F (230°C) and line a sheet pan with parchment.
2. 2Toss the eggplant with 2 tablespoons olive oil, cumin, garlic, salt, and pepper, then spread on the pan.
3. 3Add the apricot halves to the same pan, cut side up, and brush lightly with the remaining oil.
4. 4Roast for 15 to 18 minutes until the eggplant is browned and the apricots are softened and caramelized.
5. 5Stir the lemon zest and half the lemon juice into the yogurt with a pinch of salt.
6. 6Divide the bulgur among bowls, top with the eggplant and apricots, then spoon over the yogurt.
7. 7Finish with mint, pistachios, and a few drops of the remaining lemon juice.

Tips

• Choose apricots that are ripe but still firm so they hold shape in the oven.
• For extra depth, lightly toast the bulgur before cooking it.
• This bowl also works well with freekeh or barley if you want a nuttier base.

Nutrition