Spicy filled eggplant

Instructions

1 Preheat oven to 190°C. Place couscous in a bowl and pour over 1/3 cup boiling water and leave for a few minutes for grains to absorb the water.

2 Meanwhile, halve and cut the centre out of eggplant, leaving the vegetable case, and dice. Fluff up couscous. Heat a pan with a little oil spray and cook eggplant with harissa, garlic and spring onion for a few minutes. Add remaining ingredients, except cheese, and mix well.

3 Spoon couscous into the eggplant case. Sprinkle with cheese. Place stuffed eggplant in an ovenproof dish. Pour a little boiling water around it. Bake in the oven for 15-20 minutes. Serve with fresh herbs.