Heat oven to 220C/200C fan/gas 7.
Score a criss-cross pattern in the
aubergine with the tip of a knife. Sit in
a roasting tin, brush with 2 tbsp olive
oil, season, then roast for 30 mins.
Meanwhile, tip the bulghar into a pan
with 1 litre of water. Bring to the boil, then
simmer for 15 mins until soft. Cook the
onions in 1 tbsp olive oil until golden
and soft, add the cumin, then cook for
1 min more. Drain the bulghar and stir into
the onions with the chickpeas. Season.
Mix the remaining oil with the herbs,
garlic, lemon zest, juice and seasoning.
Pile a quarter of the bulghar mix on each
plate, top with half an aubergine and
drizzle over some dressing.