Preheat the oven to 220°C and grease an oven pan with olive oil.
Remove a thin slice lengthwise from the top of each brinjal to create an opening for stuffing.
Put the brinjals in the greased pan, drizzle with olive oil and bake for 20-25 minutes.
Heat the butter in a saucepan and stir-fry the lemon rind, dukkah and almond flakes for 5-7 minutes or until fragrant. Add the couscous and stock, stir well, cover and bring to
Remove from the heat and leave to stand for 10 minutes or until the grains are swollen and the liquid has been absorbed. Fluff the couscous with a fork and stir in the dates and coriander.
Scoop out a little of the brinjal flesh, chop it and mix with the couscous. Stuff the hollowed-out brinjals with the couscous mixture and serve as a side
dish with braai meat.