Heat the oven to
190°C. Leaving the stem on, cut the aubergine in half
lengthways and criss-cross the flesh deeply with a sharp knife. Place in a
shallow baking dish.
Mix the olive oil
and lemon juice then brush over the scored surface of the aubergine. Season
with freshly ground black pepper and bake uncovered for 25-30 minutes, until
the flesh is tender
Meanwhile, put the
couscous in a large bowl, pour over the boiling stock, cover and leave to soak
for 10 minutes until all the stock is absorbed. Fluff up with a fork, then stir
in the plum, nectarine, lemon zest, tomatoes, spring onions and pine nuts.
Sprinkle with the cinnamon and mix together.
aubergine from the oven and scoop out the flesh, taking care to keep the skins
intact. Chop the flesh and mix into the couscous.
aubergine skins back in the baking dish and spoon in the couscous mix.
Return to the oven for 10 minutes to heat through while you mix all the dressing ingredients together. Serve hot with a mixed leaf salad and a drizzle of dressing.Reprinted with permission of the SA Stone Fruit Producers' Association.