Roast Eggplant with Tahini Yoghurt

In a medium bowl, whisk the garlic, half of the sumac, half of the lemon juice and one third of the olive oil until well combined. Brush 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 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. Cook both the sweet potato and eggplant for a further 30 minutes or until golden and tender.

Meanwhile, combine the yoghurt, tahini, remaining lemon juice and half of the lemon zest in a small bowl. Season to taste with salt and pepper and set aside.

In a separate bowl, combine the mint, long red chilli, red onion, remaining sumac and remaining olive oil.

Place the couscous in a medium 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. Stir through the remaining lemon zest, a drizzle of olive oil and the roast sweet potato. Season to taste with salt and pepper.