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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.