Yotam Ottolenghi's chermoula aubergine with bulgar and yoghurt

I have been a huge fan of Ottolenghi for years and I have two books from them.
I even wen to one of their place with two other bloggers, Nisha and Vinetha and we had their delicious pastries, we would have had our lunch there but w ehad planned to go for biriyani .

And now a days I am trying to make new dishes as when ever I say I don't know what to cook , Hans will remark, Finla the place is over flowing with the cook books and magazines I buy :-)
So I took out the Jerusalem Book and looked through it and decided on this recipe.

And I must say I am so happy I made this as it was so good that I did a Jerusalem book party last weekend inviting a uncle and aunt and gave this as a starter. And they loved the dishes I made from the book.

Tip: When I made them I covered with a foil loosely by half time . As I didn't want the spices to get burned on top.

2 garlic cloves, peeled and 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
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/350F/gas mark 4. 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, making sure 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, place 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 dribble of olive oil