Chermoula is a powerful North African paste that is brushed over fish and vegetables giving them the perfumed aroma of preserved lemon, mixed with heat and spice. Here, the aubergines flavoured with chermoula, drizzled with cold yoghurt, and combined with sweet and salty bulgar salad make a luscious way to start any meal.
1. Preheat the oven to 200°C.
3. Cut the aubergines in half lengthways. Score the flesh with deep diagonal criss-cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly. Place on a baking sheet cut side up and roast in oven for 40 minutes.
4. Meanwhile, place the bulgar in a large bowl and cover with 200ml of boiling water.
5. Soak the sultanas in warm water for 10 minutes then drain and add to bulgar. Add the chopped herbs, olives, flaked almonds, spring onions, lemon juice, and a little olive oil.
6. Serve the aubergines warm or at room temperature. Place one half per portion on plate with some fine salad leaves. If too much, cut in half again. Spoon bulgar on top. Spoon over some yoghurt (optional), add chopped coriander and drizzle with a little olive oil.
