Spiced aubergines with whipped feta

Preheat the oven to 180ºC, gas mark 4, and line a large baking tray with baking parchment. Put the aubergines, 2 tbsp olive oil and the 7-spice in a mixing bowl; season and toss to coat. Arrange on the baking tray, then roast for 30 minutes, flipping halfway.

Meanwhile, put the bulgur wheat in a saucepan with 650ml water, ½ of the lemon juice and a pinch of salt. Bring to the boil over a medium-high heat, then cover, reduce the heat and simmer for 15 minutes. Once cooked, stir through the lemon zest, then set aside to cool a little while the aubergines finish cooking. Meanwhile, take the herbs, reserve a few whole leaves and finely chop the rest, then roughly chop the peppers. Put in a bowl with the nigella seeds, remaining lemon juice and 2 tbsp oil, plus the tomatoes from the feta dip; season and set aside.

Stir the roasted pepper salad through the cooked bulgur wheat. Divide the feta dip between plates, then spoon over the salad mixture. Top with the aubergine slices and reserved leaves.