Roasted Eggplant with Bulgur Salad

INGREDIENTS

• few Tbsp olive oil to drizzle over

• 2 tablespoons finely chopped preserved lemon peel

• 2 garlic cloves, smashed

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon kosher salt plus more

• 1 medium eggplant, previously grilled or roasted

• 1 cup quick-cooking bulgur

• few Tbsp small red onion, very thinly sliced

• 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

What To Do

• Cook bulgar - place in pan with 2 cups cold water, bring to boil, then reduce heat to low and simmer for 15 minutes. Remove and drain if excess water.

• Once bulgar cools, stir in onion, parsley, 1/3 cup cilantro, pistachios, olive oil, spices and lemon juice. Season to taste with salt and pepper. Let stand for at least 30 minutes for flavors to meld. DO AHEAD: Eggplant and bulgur salad can be made 2 hours ahead. Let stand at room temperature.