Roast Eggplant

In a large bowl, whisk the garlic, sumac, half of the lemon juice, and one third of the olive oil until well combined. Brush all of the mixture on to the cut side of the eggplant halves and then place cut side up on one half of a lined oven tray. Season with salt and pepper. Cook the eggplant in the oven for 10 minutes.

In the same bowl, toss the sweet potato in half of the remaining olive oil. Season with salt and pepper and add to the tray with the eggplant. Set the bowl aside for later and cook both the sweet potato and eggplant for a further 30 minutes or until golden and tender.

Meanwhile, combine the Greek yoghurt, tahini, remaining lemon juice and half of the lemon zest in a small bowl. Adjust the consistency with the warm water until a drizzle consistency is reached. Season to taste with salt and pepper and set aside.

Place the couscous in the reserved large bowl and pour over the boiling water. Stir with a fork and immediately cover the bowl with cling wrap and set aside for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.

While the couscous is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 3 minutes or until soft. Add the long red chilli and continue cooking for 1 minute. Transfer the contents of the pan to the couscous with the sweet potato, mint and the remaining lemon zest. Season to taste with salt and pepper and stir to combine.