Aubergine with couscous & herbs (drizzled with cold yoghurt)

INGREDIENTS (serves 4)

2 garlic cloves, crushed 

2 tsp ground cumin 

2 tsp ground coriander 

1 tsp chilli flakes 

1 tsp sweet paprika 

2 tbsp finely chopped preserved lemon skin

100ml olive oil, plus extra to finish 

2 medium aubergines 

150g couscous 

50g sultanas 

10g fresh coriander, chopped, plus extra to finish 

10g fresh mint, chopped 

50g pitted black olives, sliced 

30g flaked almonds, toasted 

3 spring onions, chopped 

1/2 tbsp lemon juice 

120g Greek yoghurt 

salt

METHOD

1. Preheat the oven to 200°C/180°C Fan

 

2. In a small bowl, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and ½ a teaspoon of salt. 

3. Clean the aubergines and cut them in half lengthways. Score the flesh of each half with deep, diagonal criss-cross scores, making sure not to pierce the skin. 

4. Spoon the spice mixture over each half, spreading it evenly, and rubbing it into the cuts.

5. Place the aubergines on a baking sheet cut-side up. Put in the oven and roast for 45 minutes, or until the aubergines are completely soft. 

6. Meanwhile, place the couscous and the sultanas in a large bowl and cover with a double amount of boiling water. When the couscous gets soft add the remaining oil along with the herbs, olives, almonds, spring onion, lemon juice and a pinch of salt. Stir to combine. Taste and add more salt if necessary. 

7. Serve the aubergines warm or at room temperature. Place one half per portion on a serving plate. Spoon couscous on top, spoon over some yoghurt, sprinkle with chopped coriander and finish with a drizzle of oil.