Chermoula Eggplant with Couscous and Spiced Labneh

Serves 4

Time 1 hour + overnight for the labneh

Ingredients

2 medium eggplants, halved lengthways, scored 

Salt & pepper 

3 tbsp extra virgin olive oil 

Chermoula

1 lemon, juice and zest 

½ lemon, zest 

2 clove garlic, chopped

½ cup extra-virgin olive oil

¼ cup fresh coriander

½ bunch spring onion

1 bunch mint 

1 bunch parsley

1 tbsp smoked paprika

2 tbsp ground cumin 

1 tbsp ground coriander 

1 tbsp cayan pepper

2 red chillies, roughly chopped 

Salt and pepper

Couscous

1 cup couscous

Salt

Pepper

1 tbsp extra virgin olive oil

Spiced yoghurt (Labneh)

500g yoghurt

1 tbsp chilli jam

1 tbsp extra virgin olive oil 

To serve

Pinch toasted sesame seeds

Pinch sumac 

½ bunch mint, leaves picked 

1 spring onion, thinly sliced 

1 tsp extra virgin olive oil

Method

Place the yoghurt in a muslin cloth, in a strainer over a bowl, leave in the fridge overnight or until firm.

Preheat the oven to 195°C fan-forced.

In a food processor, combine all of the ingredients for the chermoula until it forms a smooth paste.

Slice eggplant in half and score flesh with crosshatch cuts. Place scored side down on a hot pan over a medium heat with olive oil. Cook for 8 minutes or until golden. Transfer the eggplant to a baking tray.

Spread 2-3 tablespoons of the chermoula onto the eggplant and bake for 25 - 30 minutes, or until eggplant is tender and golden.

Place couscous in a bowl with salt, pepper, oil and cover with boiling water. Cover with cling wrap and leave for 10 minutes or until the couscous is soft. Use a fork to break up the couscous before serving.

Marble chilli jam through labne, place on a serving plate drizzle with extra virgin olive oil.

Combine the mint and spring onion in a bowl, dress with olive oil.

Serve the couscous, eggplant and labneh, top with the mint and spring onion salad, garnish with sumac and toasted sesame seeds.