Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and slice each into 6-8 long wedges. Arrange the aubergine slices onto a large roasting tin and pour over 1 tbsp oil. Sprinkle over a pinch of salt and pepper and toss together. Slide into the oven and roast for 20 mins, till tender and golden.

Drain and rinse the chickpeas. Shake dry. Scatter half of the chickpeas onto a second roasting tray. Pour over 1 tsp oil and add a pinch of salt and pepper. Stir, then slide onto the oven shelf below the aubergines and roast for 15 mins.

Peel and finely slice the red onion. Zest the lemon and scrape to one side for later in the recipe. Slide the onions into a bowl and squeeze over half the lemon juice. Stir and set aside.

Tip the bulgar wheat into a small pan or heatproof bowl. Pour over 150ml boiling water. Cover the pan with a bowl or a plate and set aside to soak for 15 mins.

Chop the tomatoes into small chunks. Peel and finely chop or crush 1 garlic clove. Pour 1 tsp oil into a pan and warm to a medium heat. Slide in the tomatoes and chopped garlic. Add the remaining unroasted chickpeas and a pinch of salt and pepper. Cook for 10 mins, till the tomatoes have broken down into a sauce.

Squeeze the remaining lemon juice into a small bowl. Add 1 tbsp tahini, 1 tbsp olive oil and 1 tbsp cold water. Add a little salt and pepper and stir till the tahini is incorporated.

Pick the oregano leaves and finely chop them. Peel and finely chop the remaining garlic clove. When the aubergines are cooked, scatter over the oregano, garlic and reserved lemon zest. Stir to evenly coat.

Stir the soaked bulgar wheat into the chickpeas and tomatoes. Have a taste and add more salt and pepper if needed. Divide the chickpeas and bulgar between plates. Top with the roasted aubergines, pickled onions (including their lemony pickling liquid) and crispy chickpeas. Spoon over the tahini dressing and serve.