Couscous Lentil Stuffed Eggplant with Tahini Sauce

Slice 2 eggplants lengthways and use a spoon to scoop out the flesh, leaving enough around the edges, then drizzle with olive oil, season with salt and pepper, and bake in a preheated 200°C oven for 25 minutes or until golden and cooked through; dice the scooped-out eggplant and set aside.

Cook 1 cup of wholemeal couscous according to package instructions, which takes about 6 minutes.

To make the sauce, whisk together 3 tablespoons tahini, 1 minced garlic clove, 1 tablespoon lemon juice, zest of 1/2 lemon, 1 teaspoon maple syrup, salt and pepper to taste, and water until smooth, adjusting water for desired consistency.

Heat a frypan on medium heat with 1 tablespoon olive oil, fry 1 diced onion and 2 cloves minced garlic for 2 minutes, then add the diced eggplant and 1 punnet of halved cherry tomatoes, cooking for 3-4 minutes until slightly softened.

Add 1 can of rinsed and drained lentils, 1 teaspoon dried oregano, and 1 teaspoon smoked paprika to the pan, cook for 1 minute, season with salt and pepper, then stir in the cooked couscous, juice of 1 small lemon, and a handful of chopped fresh basil.

To serve, spoon the mixture into the baked eggplant shells, top with more fresh basil, and drizzle with the lemon tahini sauce.