Preheat the oven to 400 degrees
Prep the Spice Mix: blend all the spices, lemon zest and 2 Tbsp oil together in a small bowl
Cut the eggplant: cut the end off, then cut into 4 pieces lengthwise. Score the inside by making diagonal cuts going one way and then going the other way forming an “X” type pattern. Make sure not to cut all the way through to the dark purple side but deep enough for the spices to soak in.
Season eggplants with salt and pepper.
Next, using a spoon pour the spice mixture into the side that was scored with the knife letting it really seep in.
Flip the eggplant and coat the back side with 1-2 Tbsp of oil. This will help it roast.
Roast in the oven for about 20-25 minutes for until cooked through. Add an additional 5-10 minutes if needed (this will vary based on how big your eggplant is).
While the eggplant is cooking, prepare the bulgur. Bring cup of water up to a boil.
In a heat proof bowl, pour the water over the bulgur to cover and let it soak for about 20 minutes or so.
Drain the bulgur, then stir in the lemon juice, oregano, salt and olive oil. Taste and adjust seasonings if needed.
Plate it up - First the bulgur, then the eggplant. Top with yogurt, pine nuts, olives, and fresh herbs as desired. Enjoy right away or in the fridge for up to a week.