Method

Roast the Eggplant

1. Preheat oven to 220°C (fan-forced).
2. Slice eggplants lengthwise, keeping the stems intact. Place cut-side up on a lined baking tray.
3. Sprinkle the flesh generously with salt and set aside for 20 minutes to draw out excess moisture and bitterness.
4. Combine smoked paprika, cumin and coriander in a small bowl.
5. Pat eggplant dry, drizzle with olive oil and rub with half of the spice mix.
6. Roast for 35–40 minutes, until soft, golden and caramelised.

Prepare the Couscous Filling

1. Heat olive oil in a saucepan over medium heat.
2. Sauté garlic and shallot for 2 minutes until soft and fragrant.
3. Add raisins and vegetable stock, bring to the boil, then stir in couscous.
4. Cover, remove from heat and stand for 5–6 minutes. Fluff with a fork.
5. Transfer to a bowl and fold through tomato, chickpeas, parsley, feta and remaining spice mix.
6. Season with salt and pepper and drizzle with a little olive oil if needed.

Make the Tahini Sauce

1. Whisk tahini and lemon juice until thick.
2. Gradually add cold water until smooth and drizzleable.
3. Season lightly with salt.

Assemble

1. Gently press the roasted eggplant flesh with a spoon to create space.
2. Spoon couscous filling generously into each eggplant half.
3. Finish with pomegranate seeds, extra feta and parsley.
4. Drizzle lightly with tahini sauce.
5. Serve warm or at room temperature.