Chermoula Aubergine with bulgar

This combination of chermoula, aubergine and bulgar topped off with a generous dollop of greek yogurt will be irristible to anyone, vegetarians and non-vegetarians alike.

2tsps Ground Coriander, organic
2tsps Ground Cumin, organic
1 tsp Sweet Paprika, organic
1/2-1tsp Crushed Bird's Eye Chilli, organic
2 garlic cloves, peeled and crushed
2 tbsp finely chopped preserved lemon skin
140ml olive oil, plus extra to finish
Salt
2 medium aubergines
150g fine bulgar
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, chopped
50g green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1½ tbsp lemon juice
120g Greek yoghurt

Preheat the oven to 180C.

To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, careful not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, put the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a drizzle of olive oil.