Grilled Zucchini with Couscous, Smoked Eggplant & Pangritata

Preheat the oven to 180°C. Lightly grease a baking tray.

To make the smoked eggplant, prick the eggplants all over with a fork then cook them directly on the flames of a gas stovetop, turning regularly until very charred all over.

Place the eggplants and the garlic cloves on the prepared tray and bake for 30 minutes or until the eggplants have completely collapsed. Set aside to cool.

Slice the eggplants open and scoop the flesh into a food processor. Squeeze the roasted garlic out of their skins and add to the eggplant. Start the food processor on low and slowly add the tahini, lemon juice and olive oil. Blend until incorporated and season to taste.

To make the pangritata, toss the bread in a bowl with the lemon zest, garlic, salt and olive oil. Spread onto a greased baking tray and toast in the oven for about 15 minutes until golden brown. Set aside to cool, then crumble into small pieces.

Meanwhile, bring a saucepan of salted water to the boil. Add the couscous and cook for 12 minutes or until al dente. Drain, toss with a little olive oil and spread out onto a baking tray to cool.

Place the eggplant in a colander and toss with a good amount of salt. Allow to sit for 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with a clean cloth.

Fill a frying pan about 2 cm full with the canola or sunflower oil and heat until it just starts to smoke. Add the eggplant and fry until golden brown. Remove and drain on paper towel. Repeat with the zucchini.

To assemble, place the cooked pearl couscous, fried eggplant pieces, fried zucchini pieces, flat-leaf parsley leaves, coriander leaves, pangritata, and a drizzle of olive oil and lemon juice in a salad bowl and toss to combine. Divide the smoked eggplant purée among individual serving plates and top with the salad. Season well with salt and drizzle with a little more olive oil and lemon juice if desired.