Behold the best bits of stuffed eggplant, just without all that laborious scooping and spooning. These golden-baked slices are loaded up with harissa-hinted lamb and couscous fluffed with tangy feta for a Middle Eastern mix up on your meat-and-three.
Preheat oven to 200°C fan-forced. Halve eggplant lengthwise and use a sharp knife to cut a crosshatch pattern in each half, taking care not to cut all the way through. Place eggplant on baking tray and drizzle with 20ml (1 tablespoon) olive oil and sprinkle with salt. Bake for 25 minutes or until soft and deep golden. While the eggplant is baking, continue with step 2.
Heat frypan over medium-high heat. Add remaining oil and lamb and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While the lamb is cooking, continue with step 3.
Peel and crush garlic. Remove core from capsicum and cut into medium dice.
Add capsicum to lamb and cook, stirring occasionally, for 2–3 minutes or until softened. Add garlic, 60ml (¼ cup) water, stock cube, tomatoes and Not-So-Hot Harissa and bring to a simmer. Cook for 2–3 minutes or until slightly reduced. While lamb is cooking, continue with step 5.
Place couscous in a heatproof bowl and pour over 180ml (¾ cup) boiling water. Cover with plate or tea towel and set aside for 5 minutes or until couscous is cooked. Roughly chop dill and crumble feta. Fluff couscous with a fork and stir through feta, chopped dill and a sprinkle of salt and pepper.
Stir spinach leaves through lamb until wilted. Cut lemon into wedges. Place eggplant halves on plates and top with couscous and harissa lamb. Serve with lemon wedges.