Spiced Eggplant with Bulgur Salad

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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