Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the green top off the aubergine, then slice it into 6-8 wedges. Arrange the wedges on a baking tray, skin-side down, and brush 1 tbsp olive oil over them. Season with a little salt, slide into the oven and roast for 25-30 mins till charred and tender.

While the aubergine roasts, peel and finely chop the onion. Warm a large pan over a medium heat for 1 min, then add 1 tbsp oil and the onion. Season with a little salt and fry, stirring once or twice, for 8 mins till the onion starts to soften and brown.

While the onion fries, dice the tomatoes. Halve the pepper and scoop out the seeds. Finely chop the pepper. Stir the tomatoes and pepper into the onion. Fry for a further 5 mins, stirring occasionally, till the veg start to soften.

While the veg fry, finely chop the parsley stalks (keep the leaves for later). Peel and finely chop the garlic cloves.

Stir the parsley stalks and garlic into the veg and add a pinch of dried chilli flakes (they're spicy, so use as much or as little as you prefer). Crumble in the stock cube and stir well to mix. Tip in the bulgar wheat and stir again, then pour in 300ml boiling water.

Pop a lid on the pan and simmer for 10-12 mins till the bulgar wheat is tender and has absorbed all the water.

While the bulgar wheat pilaf cooks, put a dry frying pan on a low heat and shake in the flaked almonds. Toast for 2-3 mins till golden brown. Tip into a bowl and set aside. Roughly chop the parsley leaves.

When the pilaf is ready, fluff with a fork and divide between 2 warm plates. Top with the aubergine wedges, the toasted flaked almonds and chopped parsley. Serve straight away.