Chermoula Eggplant with Couscous and Spiced Labneh

Serves 4
Time 1 hour + overnight for the labneh


2 medium eggplants, halved lengthways, scored 

Salt & pepper 

3 tbsp extra virgin olive oil 



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



1 cup couscous



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


Place the yoghurt in a muslin cloth, in a strainer over a bowl, and 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.