Grilled Eggplant with Muhammara and Haloum

Steps

1. Prep eggplant Preheat oven to high grill. Slice eggplant lengthways into 4 slices and season. Grate haloumi.
2. Cook eggplant Heat a drizzle of oil in a fry-pan on medium-high heat. Cook eggplant for 3-4 minutes each side, until starting to brown. Add more oil if needed. Remove from pan and place on a lined oven tray. Spread muhammara over eggplant and sprinkle over grated haloumi.
3. Cook couscous Bring stock to the boil in a pot on high heat. Once boiling turn off heat, add couscous and a pinch of salt, stir, cover and leave for 5 minutes.
4. Grill eggplant Grill eggplant for about 6-7 minutes, until hot through and haloumi is melted and golden.
5. Prep tabbouleh Dice cucumber 1cm; halve cherry tomatoes; thinly slice spring onion; roughly chop parsley and place in a bowl. When couscous has cooked, add to bowl with remaining tabbouleh ingredients, drizzle with olive oil and vinegar and mix to combine. Season to taste.
6. Serve, grilled eggplant with couscous tabbouleh, topped with dukkah.