Step 1

Preheat the oven to 180°C.

Step 2

To make the chermoula combine the crushed garlic, cumin, coriander, chilli flakes, paprika and preserved lemon peel in a small bowl and then stir in about 2/3 of the olive oil.

Step 3

Cut the eggplants in half length-ways and then score the flesh of each half with a diagonal crisscross pattern, making sure you don't cut all the way through.

Step 4

Place your eggplant halves face up on a baking tray and spread the chermoula mix over each, getting it into the cuts you made. Place the tray into the preheated oven and bake for about 40 minutes until the eggplants are completely tender.

Step 5

While the eggplants are roasting, boil the kettle, and place the bulgar in a large bowl. Once it boils, pour enough over the bulgar that it is just submerged. Place a lid or plate over the bowl while it soaks.

Step 6

Soak the sultanas in some warm water for about 10 minutes to plump them up, then drain and add to the bulgar with the remaining 1/3 of the olive oil not used in the chermoula.

Step 7

Add the chopped herbs, olives, flaked almonds, spring onions and lemon juice to the bulgar and stir to combine, adding salt to taste.

Step 8

Place a warm (or room temp) eggplant half on a plate and spoon a portion of the bulgar salad over the top. Dollop on some of the Greek yoghurt and finish with a smattering of chopped coriander and a drizzle of olive oil.