This is a truly delicious Middle Eastern style vegetarian dish full of nutritious ingredients and so easy to make. Live Greek style yoghurt acts as a sauce and is good for a healthy gut. The aubergine is spicy and soft which works amazingly with the herby, nutty, zesty and sweet bulgur wheat salad.
Preheat the oven to 180°C fan.
To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and ½ a teaspoon of salt.
Cut the aubergines in half lengthways. Score the flesh of each half with deep, diagonal criss-cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut-side up. Put in the oven and roast for
60 minutes, or until the aubergines are completely soft.
Bring a pan of salted water to the boil, add the bulgar and cook for 10 minutes until tender. Drain well and place into a large mixing bowl to cool.
To toast the almonds, place the almonds in a frying pan and toast lightly on a low to medium until golden.
Soak the sultanas in 50ml of warm water. After 10 minutes drain the sultanas and add them to the bulgar, along with the remaining oil.
Roughly chops the mint, coriander leaves, cut the olives in two and slice the spring onions.
Add the herbs, olives, almonds, spring onion, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
To serve the aubergines warm or at room temperature, place one half per portion on a serving plate. Spoon bulgar on top, allowing some to fall from both sides. Spoon over some yoghurt, sprinkle with chopped coriander.