Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, quarter lengthways, then cut into large 4cm pieces.

Heat a large frying pan on high heat with enough oil to coat the bottom of the pan. When hot, add the aubergine, season with salt and pepper, then cook until charred, 10-12 mins.

Turn only every couple of mins - this will result in the aubergine picking up some nice colour. TIP: Cook the aubergine in batches and add more oil to the pan if needed.

While the aubergine cooks, halve the baby plum tomatoes.

Peel and thinly slice the garlic.

Halve, peel and chop the red onion into 1cm pieces.

Roughly chop the parsley (stalks and all). 

Once the aubergine is charred, transfer to a deep, large ovenproof dish.

Pop your (now empty) frying pan back on medium heat and ad d the butter (see pantry for amount).

Allow to melt, then add the sliced garlic, roasted spice and herb blend and dried basil. Cook for 30 secs.

Add the sugar and water for the sauce (see pantry for both amounts) and stir in half the vegetable stock paste until dissolved. Bring to the boil, then remove from the heat.

Nestle the tomato halves in with the aubergine pieces, then pour over the stock.

Bake on the middle shelf of your oven until the aubergine is really tender, 20-25 mins. Halfway through, give the mixture a gentle stir to turn the veg.

While the aubergine bakes, heat a drizzle of oil in a medium saucepan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-7 mins. 

Once softened, pour in the water for the couscous (see pantry for amount) and the remaining vegetable stock paste and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

When everything's ready, fluff up the couscous with a fork and stir in half the parsley.

Share the parsley couscous between your bowls and top with your baked aubergine serdakh.

Crumble over the Greek style salad cheese and remaining parsley to finish.

Enjoy!