Baked Couscous Aubergine

We remember sitting in a menu meeting with the chefs at The Gate and talking about creating a new recipe with the taste and flavours of the Middle East. We did this by making a chermoula, a classic Middle Eastern marinade of herbs and spices, which we combined with curd cheese. At The Gate we usually serve this dish with Chickpea and Beetroot Salad and Harissa chilli sauce.