{"id":4274,"date":"2017-10-02T13:13:30","date_gmt":"2017-10-02T17:13:30","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=4274"},"modified":"2018-01-17T14:52:20","modified_gmt":"2018-01-17T19:52:20","slug":"test-kitchen-chermoula-eggplant","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2017\/10\/02\/test-kitchen-chermoula-eggplant\/","title":{"rendered":"Test Kitchen: Chermoula Eggplant"},"content":{"rendered":"

Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen
\n<\/em><\/strong>Jay Patruno,\u00a0Dietetics Student, SAR ’18<\/em><\/p>\n

About the Sargent Choice Test Kitchen: We\u2019re all about making healthy taste delicious here at Sargent Choice.\u00a0 That\u2019s why we\u2019ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test new Sargent Choice healthy recipes each week at the Sargent Choice Test Kitchen.\u00a0 Dr. Karen Jacobs invites students of all majors (not just nutrition) into her home on Boston University\u2019s campus to cook up a recipe developed by Sargent Choice Registered Dietitian, Jennifer Culbert.\u00a0 Feedback from the weekly Test Kitchen gets incorporated into future Sargent Choice recipes and helps shape the face of healthy dining at BU.<\/em><\/p>\n

Why we chose this recipe:<\/strong> Chermoula is something most people probably haven\u2019t even heard of, let alone attempted to make. So what exactly is chermoula? Chermoula is a marinade commonly used in North African cuisine for flavoring meats and fish.\u00a0 In keeping with the vegetarian theme of the SC Test Kitchen recipes, we used the marinade to flavor eggplant instead.\u00a0 Another vegetarian substitute could be portabella mushroom tops.\u00a0 This recipe is a great way to experiment with an exotic flavor profile (using some herbs and spices that you already may have in your kitchen)!<\/p>\n

Feedback from the Test Kitchen:<\/strong> This recipe was a hit at this week\u2019s Test Kitchen! People really enjoyed the cooking process and the flavors of the chermoula marinade. We substituted the bulgur in this recipe with course buckwheat (kasha), which we highly recommend trying, particularly if bulgur is hard to find. This made for a great vegetarian main dish and one that could easily be modified for fish and meat lovers alike.<\/p>\n

\"eggplant\" \"Bulgur\"<\/p>\n

Sargent Choice\u00a0<\/strong>Chermoula Eggplant with Bulgur and Yogurt
\n<\/strong>Recipe modified from The New York Times
\n<\/em>Yield: 4 servings<\/p>\n\n\n\n\n\n\n\n\n\n
Nutrition information <\/strong><\/td>\nPer serving<\/td>\n<\/tr>\n
Calories<\/strong><\/td>\n630<\/td>\n<\/tr>\n
Saturated Fat<\/strong><\/td>\n\u00a06 g<\/td>\n<\/tr>\n
Protein<\/strong><\/td>\n13 g<\/td>\n<\/tr>\n
Carbohydrate<\/strong><\/td>\n65 g<\/td>\n<\/tr>\n
Fiber<\/strong><\/td>\n17 g<\/td>\n<\/tr>\n
Sodium <\/strong><\/td>\n640 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong>Ingredients:
\n<\/strong>2 cloves garlic, crushed
\n2 teaspoons ground cumin
\n2 teaspoons ground coriander
\n1 teaspoon chili flakes
\n1 teaspoon sweet paprika
\n2 tablespoons finely chopped preserved lemon peel
\n2\/3 cup olive oil
\n\u00bd teaspoon salt
\n2 medium eggplants
\n1 cup fine bulgur
\n\u2154 cup boiling water
\n\u2153 cup golden raisins
\n3 \u00bd tablespoons warm water
\n2 teaspoons cilantro, chopped, plus extra to finish
\n2 teaspoons mint, chopped
\n\u2153 cup pitted green olives, halved
\n3 green onions, chopped
\n1 \u00bd tablespoons freshly squeezed lemon juice
\n\u00bd cup Greek yogurt
\n\u00bc teaspoon salt<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. Preheat the oven to 400\u00b0F.<\/li>\n
  2. To make the chermoula mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and \u00bd teaspoon salt.<\/li>\n
  3. Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.<\/li>\n
  4. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.<\/li>\n
  5. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs olives, green onions, lemon juice and salt and stir to combine.<\/li>\n
  6. Serve the eggplants warm or at room temperature. Place \u00bd eggplant, cut side up, on each plate. Spoon the bulgur on top, then some yogurt. Sprinkle with cilantro.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Easy, healthy recipes tested for you weekly at the Sargent Choice Test Kitchen Jay Patruno,\u00a0Dietetics Student, SAR ’18 About the Sargent Choice Test Kitchen: We\u2019re all about making healthy taste delicious here at Sargent Choice.\u00a0 That\u2019s why we\u2019ve teamed up with faculty-in-residence Dr. Karen Jacobs to offer students a one-of-a-kind opportunity to trial and taste-test […]<\/p>\n","protected":false},"author":13117,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4274"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/13117"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=4274"}],"version-history":[{"count":5,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4274\/revisions"}],"predecessor-version":[{"id":4358,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4274\/revisions\/4358"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=4274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=4274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=4274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}