Burghul with Tomato, Aubergine and Lemon Yoghurt - Edwards Providore

Ingredients

• 2 aubergines, cut into 3cm chunks (500g)
• 105ml olive oil
• 2 onions, finely sliced (320g)
• 3 garlic cloves, crushed
• 1 tsp ground allspice
• 400g cherry tomatoes
• 1 tbsp tomato paste
• 250g Burghul wheat
• 200g Greek-style yoghurt
• 1 small preserved lemon, pips discarded, skin and flesh finely chopped (25g)
• 10g mint leaves, finely shredded
• salt and black pepper