Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the aubergines and cut them into bite-size chunks. Halve the green and yellow peppers and scoop out the seeds and white membrane. Slice the peppers into strips. Pop the aubergines and peppers in a large roasting tin. Drizzle over 1 tbsp oil and a pinch of salt and pepper. Toss well to coat, then slide into the oven and roast for 25 mins, till tender and charred.
Meanwhile, tip the bulgar wheat into a heatproof bowl and sprinkle in a little salt. Chop the dried figs into small pieces, discarding any woody bits of stem, and stir into the bulgar wheat. Pour in 300ml boiling water and cover the bowl with a large plate. Set aside to soak for 15 mins.
Peel the garlic cloves and finely chop or grate them. Slide the garlic into a bowl. Grate in the lemon zest and squeeze in the juice from half the lemon. Stir the yogurt and 1 tbsp oil, and a little salt and pepper into the bowl and stir well to combine – it will make a loose, garlicky sauce.
Dice the tomatoes. Finely chop the flat leaf parsley, both the leaves and the stalks.
Use a fork to fluff up the bulgar wheat. Stir it through the roasted aubergines and peppers, along with the chopped tomatoes, parsley and half the yogurt dressing.
Pile the salad onto plates, and serve drizzled with the remaining garlicky lemon yogurt sauce.