Preheat the oven to 200 ° C! Chop the spring onion, mash the garlic and cut the olives in half. For the chermoula, grind the spices in a mortar and place in a bowl. Now add the garlic, the finely chopped zest of the pickled lemon and 100ml olive oil, as well as ½ teaspoon salt and mix everything together.
Cut the aubergines in half lengthways and cut into the flesh in a diamond shape, taking care not to damage the skin. Brush the halves with the chermoula and place on a baking sheet with the cut surface facing up and bake in the oven for about 40 minutes.
In the meantime, pour 140 ml of boiling water over the bulgur in a bowl - the water will soak into the bulgur. Soak the sultanas in 50 ml of warm water for about 10 minutes, drain and add to the bulgur with 40 ml of oil. Now season the chopped herbs, spring onions, olives, flaked almonds and lemon juice, as well as a little salt and mix everything well.
Arrange the aubergines on plates, arrange the bulgur salad on top and garnish with the yoghurt - sprinkle everything with coriander greens and pour a little olive oil on top. Can be enjoyed warm or at room temperature. Good Appetite!