¼ cup flaked almonds, dry toasted on stove or in oven
¼ cup scallions or spring onion, chopped
¼ cup chopped cilantro
Juice of ½ lemon
2 Tbsp extra virgin olive oil
Tahini Drizzle optional
3 Tbsp tahini
2 Tbsp lemon
2 Tbsp water
¼ tsp salt
1 crushed small garlic clove.
Preheat the oven to 350F
Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin.
Combine the chermoula ingredients and mix into a paste. Slather onto the eggplant.
Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.
Place the couscous, salt and sultanas into a bowl, add the boiling water and cover for 5 minutes.
Fluff the couscous with a fork, add the remaining ingredients and toss through to combine. Adjust seasoning to your taste.
To serve, pile each eggplant high with couscous and garnish with cilantro.
Optional Tahini Drizzle: combine 3 Tbsp tahini, 2 Tbsp lemon, 2 Tbsp water, ¼ tsp salt and 1 crushed small garlic clove. Adjust consistency with water or tahini as necessary, until it has the consistency of honey. Drizzle on top.