Roasted Aubergine

Method

1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper.

2. Cut the aubergines in half and score the flesh in a criss-cross pattern using a sharp knife. Rub each half with a tablespoon of oil and brush with half of the Lemon & Herb PERi-PERi Sauce. Roast face down on the baking tray for 20 minutes.

3. While that's in the oven, boil 200ml of water in the kettle. When boiled, add the couscous to a bowl and cover with boiling water. Leave to rest for 10 minutes.

4. Once the couscous is soft, fluff with a fork and toss with tomatoes, cucumber and red onion. Sprinkle with some of the parsley to garnish.

5. Flip the aubergine over, roast for around five more minutes or until golden and brush over the rest of the Lemon & Herb PERi-PERi Sauce. Serve each aubergine half on a bed of couscous, top with parsley and serve with a lemon wedge.