How to read these labels.
Every dish is assessed for allergens. A label appears only where the claim is
confirmed, so no label means the dish does not meet that claim.
Nuts are the exception.
We flag the dishes that have them, rather than labeling the ones
that do not. Those dishes read “Contains nuts,” or “Nuts on
the side” where the nuts are served separately. To see only nut-free
dishes, use the Nut-free filter. Questions about a specific dish?
Ask us.
Quantity
Couldn't load pickup availability
Chermoula eggplant was made popular by Yotam Ottolenghi in his cookbook Jerusalem. We've adapted this recipe and love the unique, spicy flavors and textures that come together here. Chermoula is a North African spicy mix balanced with garlic and preserved lemons. Here it is slathered on eggplant, lightly roasted, and ready for you to finish in the oven at home. Topped with bulgur salad and freshly herb yogurt sauce!
Preparation
Heat & eat
Ingredients
eggplant, bulgur, golden raisins, green olives, almonds, non GMO olive oil canola blend, parsley, preserved lemon, Sour cream (cultured cream (milk), enzyme), red wine vinegar, salt, cumin, coriander, garlic, chili flakes, smoked paprika, dill, mint
Serving size
Half of an eggplant, 1 cup bulgur salad and 1/4 cup herb yogurt sauce
Eat within
3 days
Heating instructions
Transfer to oven safe dish & heat @ 350 for about 15 min until hot. Enjoy!
