Chermoula Aubergine with Bulgar and Yoghurt

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Ingredients

  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp sweet paprika
  • 2 tbsp finely chopped preserved lemon skin
  • 140ml olive oil, plus extra to finish
  • 2 medium aubergines
  • 150g fine bulgar
  • 50g sultanas
  • 10g fresh coriander, chopped, plus extra to finish
  • 10g fresh mint, chopped
  • 50g pitted green olives, halved
  • 30g flaked almonds, toasted
  • 3 spring onions, chopped
  • 1 1/2 tbsp lemon juice
  • 120g Greek yoghurt
  • salt
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