Ras el hanout baked aubergine

Slice the aubergine in half lengthways and score

Peel & slice the garlic

Zest and juice the lemon

Prepare the cous cous as per pack instructions

Pick coriander

1. In a bowl mix together the oil, garlic, lemon, maple syrup and ras el hanout.

2. Rub this mix into the scored aubergine.

3. Place the aubergine onto a baking tray and cook in an oven at 170oC for 20 mins until the flesh is soft and slightly caramelised.

4. Remove from the oven and lightly mash the flesh in the skin - top with the cous cous and return to the oven to crisp for 5 mins.

5. Place the aubergine onto a dish and garnish with the yoghurt, sweet & sour onions, coriander and crispy onion - serve!