Slow roasted eggplant with chermoula rub and moghrabieh salad

2 med eggplants, cut in half lengthways
150ml olive oil
30ml cider vinegar
1 clove garlic, crushed
1 tbsp dijon mustard
1 tbsp mayonaise
salt and pepper
150g greek style yoghurt to serve

Chermoula rub
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp chilli flakes
1 tsp paprika
1 tsp turmeric
2 tbsp preserved lemon, finely chopped
150ml olive oil
salt and pepper to season

Mograbhieh salad
200g mograbhieh*
600ml of water
50g raisins
4 spring oinions, sliced diagnoally
1 handful of mint leaves, torn
1 handful of flat-leaf parsely, roughly chopped
60g almonds, roughly chopped, roasted
10 cherry tomatoes, quartered

1. To make chermoula rub, blend all ingredients in a food processor or combine with a mortar and pestle. Set aside.

2. Preheat oven to 180C. Line baking tray with baking paper. Score eggplant flesh to make a diagonal criss-cross pattern. Spread chermoula liberally over eggplant halves then put on prepared tray. Bake for 40 mins or until tender.

3. To make dressing, combine oil, vinegar, garlic, mustard and mayo in a small bowl. Season and set aside.

4. To make salad, put moghrabieh in a medium pan, add water and bring to boil. Reduce to a simmer and cook for 30 mins or until tender (top up with more water if needed). Strain into medium bowl and cool. Add raisins, spring oinon, herbs, almonds and tomato. Pour over dressing.

5. Allow eggplant to cool slightly. Top each half with moghrabieh salad and dollop of yoghurt to serve.

*Moghrabieh is also known as pearl or giant couscous. It can be found in middle eastern supermarkets or Greek delis