Stuffed Eggplant with Feta-Yoghurt Dressing

Preheat oven to 220°C. Cut eggplant in half lengthways and place on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes or until golden and softened. While the eggplant is roasting, continue with step 2.

Place ½ the feta in a small bowl and use a fork to crush. Add yoghurt and dukkah and stir to combine. Add 20ml (1 tablespoon) water to loosen and set aside.

Place couscous in a heatproof bowl and pour over 185ml (¾ cup) boiling water. Cover and set aside for 5 minutes. Fluff with a fork and set aside.

Wash coriander and roughly chop leaves and stems. Roughly chop pistachios. Crumble remaining feta. Add coriander, pistachios, feta and sumac to fluffed couscous and season with salt and pepper. Mix to combine.

Pick watercress leaves from stems, discarding tougher stems.

Slice lengthways down the centre of each eggplant to form a pocket. Arrange eggplants on plates and divide couscous between eggplants, stuffing into the cuts a little. Drizzle over yoghurt dressing and top with watercress to serve.