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

Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a deep, large ovenproof dish. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

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). 

Pop a large frying pan on medium heat and add 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.

Once the aubergine has roasted, remove from the oven, nestle the tomato halves in with the aubergine pieces, then pour over the stock.

Bake on the middle shelf of your oven until the veg is really tender, 15-20 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.