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Heat the oven to 190C/180C fan/gas mark 5.
Put slices of 2 large aubergines on 2 large rimmed baking trays. Drizzle some of the olive oil (keep 2 tbsp back – you will use it later), then turn the slices over to get oil on the other side. Season well.
Roast for 8 minutes, then flip each slice over and roast for 8 minutes more. Put them in a bowl and cover with cling film.
In a large pan, sauté 1 sliced red onion in 2 tbsp of olive oil over a medium heat until soft (about 5-6 minutes). Add 1 grated garlic clove and 2 tsp cumin and cook for 2 minutes more.
Stir in 250g bulgur wheat and 200ml of freshly boiled water. Season.
Adjust the heat to very low, cover with a lid and leave for 15 minutes.
Fork the bulgur grains and transfer to a serving bowl. Add zest and juice of ½ lemon, plus 20g coriander, 100g pomegranate seeds, 1 tbsp pomegranate molasses, extra-virgin olive oil and more seasoning.
Lay the aubergine slices on top. Scatter with 115g goat’s cheese, broken into chunks.
Mix 2 finely chopped preserved lemon, 4 tbsp pickling liquid and 2 tbsp chilli honey. Taste to make sure the lemon and honey mixture is balanced between sour and sweet. Spoon this mixture over the dish, then scatter on 2 tsp toasted sesame seeds.