4 tbsp extra virgin olive oil
1 pinch salt
1 cup wholemeal couscous
⅓ cup fresh parsley, chopped
⅓ cup fresh mint, chopped
¼ cup pine nuts
½ cup feta, cubed
½ red onion, finely chopped
1 tbsp apple cider vinegar
2 tbsp tahini
Juice of ½ lemon
2 tsp honey
1 garlic clove, minced
1 tbsp water
Thinly slice the eggplants lengthwise and brush with most of the extra virgin olive oil and salt.
Heat a large frypan over medium heat and fry the eggplants for 5-10 minutes on each side, until cooked and softened. Once golden and pliable, set aside to cool to room temperature.
Place the couscous in a bowl with 1 cup of boiling water and cover with cling wrap. Set aside for about 10 minutes for the water to be absorbed.
Once the couscous is cooked and cooled, fold in in parsley, mint, pine nuts, feta, chopped red onion and a teaspoon of extra virgin olive oil. Season with salt and pepper and gently stir everything together.
In a jar, add all of the dressing ingredients then seal with a lid and shake vigorously to combine.
Lay eggplant flat and add about a tablespoon of the couscous at the wider end of the eggplant slice and then roll up.
Serve with sauce and sprinkle with parsley.