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Roasted Eggplant With Date-Almond Couscous Method Preheat oven to 180°C (160°C fan forced). Cut eggplants in half length-wise. Score the flesh in a criss-cross pattern. Season eggplant with salt, drizzle with olive oil, place on a baking tray lined with baking paper and put in preheated oven to bake at 180°C (160°C fan forced) for about 30 minutes. While the eggplant is roasting, prepare couscous. Place 1 cup of couscous in a bowl and pour over 1 cup of salted boiling water. Cover with a lid and let sit for about 5 minutes, or until the couscous has soaked up the liquid. Run through with a fork to loosen it and set aside. Add the dates, cranberries, almonds, parsley and mint to the couscous and toss to combine. Season to taste. When the eggplant shells are baked and soft to the touch, remove from oven. Scoop out the scored flesh and mix it in with the couscous. Place eggplant shells on a serving platter. Fill each shell with the couscous mixture, drizzle with yogurt sauce and sprinkle with parsley. Season to taste. Serve immediately.