[RECIPE IN SHOW NOTES] 

For a long time I didn’t particularly like to cook with eggplant. I think I hadn’t quite understood it – you need to get a handle on both its crazy spongy capabilities but also realise that this is one veg that is all about TEXTURE - cook it badly and it’ll be rubbery, firm and unforgiving. But get it right and it can be magical - CASE IN POINT, YUMI’S AMAZING NASI DENGAKU/MISO EGGPLANT (earlier episode). Or like with this simple buttery eggplant and giant couscous: 

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Buttery eggplant with herby giant couscous (serves 4) 

Heat your overhead grill or barbecue to medium. Mix 1 teaspoon each of ground cumin and coriander with 1 tablespoon olive oil and a good pinch of salt. Prick 4 long thin aubergines all over and rub them with the oil. Put them under the hot grill or on the barbecue for about 25 minutes, turning them a couple of times. You are aiming for the aubergines to almost completely collapse, so be brave. 

Fill and boil the kettle. Toast 300g wholewheat giant couscous (mograbieh) in a dry frying pan over a medium–high heat for a couple of minutes until it smells toasty but before it colours. Cover with 1 litre of boiling water and add 1 heaped teaspoon veg stock powder and the stalks of a few small bunches of soft herbs (mint, parsley, basil). Turn the heat down to medium and let the couscous simmer for 8–10 minutes. 

Put the zest and juice of 1 lemon into a small bowl with 6 tablespoons e.v olive oil to make a dressing. Add the chopped herb leaves and 1 teaspoon sumac and mix well. Once the couscous is cooked, drain well, remove the herb stalks and dress with half the dressing while still warm. 

Place an aubergine on each plate, cut lengthways with a sharp knife and season the insides well with olive oil, salt and pepper. Serve with a heaped spoonful of the couscous and peppers on the side. Finish with the remaining dressing and a dollop or two of greek yoghurt if you like.  

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