Recipe

Method

1. Preheat the oven to 350F/180C.

2. Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin. (See notes)

3. Combine the chermoula ingredients and mix into a paste. Slather onto the eggplant.

4. Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.

5. Place the couscous, salt and sultanas into a bowl, add the boiling water and cover for 5 minutes.

6. Fluff the couscous with a fork, add the remaining ingredients and toss through to combine. Adjust seasoning to your taste.

7. To serve, pile each eggplant high with couscous, finish with a dollop of yoghurt (see notes for vegan alternative) and garnish with cilantro. Best served warm but also delicious at room temperature.