(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
If using the oven, set it to 200C and heat a dry griddle pan over a high heat until extremely hot, otherwise, use the BBQ.
Melt half of the Flora. Halve the aubergines, cut a cross hatch into the skin and place face down onto the griddle pan or BBQ. Cook for 5 mins or so, until the aubergines feel like they are softening and have distinctive char marks, transfer into a pan (if using the oven) or into some foil (if using the bbq), drizzle with the melted Flora and season well, then seal and cook for a further 20-30 mins on the bbq/in the oven- until completely tender.
Make the chickpea salad. Heat the remaining Flora in a pan and add the onion wedges and peppers until completely soft, around 10-15 mins. Add the garlic and paprika and stir well, adding a little more Flora if its looking dry. Remove from the heat and tip in the chickpeas, ½ the lemon juice and zest and chopped parsley. Season well and tip into a serving bowl.
Combine the yogurt with the remaining lemon juice and zest, season well. To serve, lay the aubergines on a serving platter, drizzle with the lemon yogurt, then scatter with the almonds and reserved parsley. Serve alongside the red pepper and chickpea salad.