Fragrant with dill and tangy with yoghurt and a pretty-pink red onion dressing, this eggplant and couscous salad finds crunch in walnuts and crisp cucumber for a refreshing and filling bowl you will feel entirely good about.
Preheat oven to 210°C fan-forced. Halve eggplant and place on a lined baking tray. Drizzle with 2 teaspoons olive oil, sprinkle with salt and toss to coat. Turn eggplant cut-side down and bake for 15 minutes or until softened. Turn over and bake for a further 15 minutes or until completely collapsed. Remove from oven, cool slightly and coarsely chop. While eggplant is cooking, continue with step 2.
Finely zest and juice lemon. Crush garlic. Finely chop chilli. Place lemon zest and juice, garlic, chilli, red wine vinegar and remaining oil in a bowl and mix to combine. Finely slice red onion and add to the dressing. Season with salt and pepper, mix well and set aside.
Place couscous in a heatproof bowl and cover with 180ml (3⁄4 cup) boiling water. Cover with a plate and set aside for 5 minutes. Fluff with a fork and allow to cool slightly.
Dice cucumber and roughly chop dill and walnuts. Place most of the dill and most of the walnuts in a bowl with yoghurt, season with salt and pepper and mix to combine.
Place cucumber in a bowl with the red onion dressing and salad leaves. Mix well and season with salt and pepper.
Spread yoghurt over each plate and top with couscous, eggplant and salad. Sprinkle with remaining walnuts and remaining dill to serve.