Aubergine with bulgur wheat and tahini

Ingredients

• ½ lemon, juice only
• 1 tsp ground coriander
• 1 tbsp tahini
• 1 tsp ground cumin
• salt and pepper, to taste
• 1 garlic clove, crushed
• 1 cup cooked chickpeas
• ½ tsp chilli flakes
• seeds of ¼ pomegranate
• ½ tsp sweet paprika
• 2-3 tbsp extra virgin olive oil
• 2 medium aubergines
• 1 cup bulgur wheat (quinoa or millet would work for GF version)
• ¼ cup sultanas, chopped finely
• 3 tbsp finely chopped preserved lemon skin
• 10 green Kalamata olives, sliced
• large handful of coriander or parsley leaves, torn
• large handful of mint leaves, torn
• 2 small spring onions, finely sliced
• handful of almonds, chopped
• 1-2 tsp maple syrup
• 1 small garlic clove, grated