2 large eggplants, halved lengthways
1 cup couscous
1 cup vegetable stock, warmed
½ red onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp extra virgin olive oil
½ tsp cumin
½ tsp ground coriander
Zest of ½ lemon
¼ cup pomegranate seeds
1-2 tbsp fresh mint, chopped
Salt and pepper
Extra virgin olive oil
Preheat oven to 200°C.
Cut the eggplants in half lengthwise and scoop out the flesh and set aside. Drizzle the eggplant shells with olive oil and season with salt and pepper. Place on a baking tray lined with baking paper and bake for 30 minutes.
Place the couscous in a bowl and pour over 1 cup of hot vegetable stock. Cover with a plate or some clingfilm and let sit for about 5 minutes, or until the couscous has soaked up the broth. Run through with a fork to loosen it. Set aside.
In a large frying pan on a medium-high heat and onion, garlic and olive oil. Finely chop the reserved eggplant flesh into small chunks and add to the pan with the cumin, ground coriander, lemon zest and salt and pepper to taste. Cook for 5-8 minutes until softened, then add the mint and pomegranate and cook for a further 5 minutes.
Turn off the heat and stir through the cooked couscous. Fill the cooked eggplant shells with the couscous mixture and drizzle with Greek yoghurt, tahini, sliced almonds, fresh mint and extra virgin olive oil.