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Preheat oven to 200°C fan bake.
Place aubergine and potato in a roasting pan and drizzle with olive oil, salt & pepper. Mix well and roast for 35-40 minutes until soft.
While vegetables are roasting, heat oil over medium heat in a pan (with a lid) and gently fry onions, stirring periodically, until caramelized (15-20 mins).
Add garlic and allspice and cook for a further minute or so. Then stir in 400ml water and 1 teaspoon of salt. Bring to the boil and add the bulghur wheat and stir. Cover, remove from heat and allow to stand for 20 minutes to allow bulgur to absorb liquid.
In a small bowl mix yogurt, lemon juice and half the mint together with a pinch of salt.
To serve divide bulghur mixture between 4 separate bowls. Add the roasted vegetables and cucumber then top with the yogurt dressing and the remaining mint.