Mezze with eggplants

Preparation

1. Roasted Eggplant & Bell Pepper: Preheat the oven to 180°C (160°C fan). Toss the eggplants and bell pepper with 3 tbsp olive oil, salt, and pepper. Spread them out on a greased baking tray and roast for 20–30 minutes until soft and cooked through. You can also cook the veggies on the barbecue (indirect heat). Cover with aluminum foil to keep warm.
2. Pearl Couscous: Heat a splash of olive oil in a large pan and toast the couscous for 2–3 minutes until golden. Add the vegetable stock and cook for 10–15 minutes until tender. Stir in half of the lemon zest and juice. Let cool slightly, then mix in most of the mint and dill.
3. Cauliflower Dip: Warm the Cauliflower Dip as directed on the packaging. Mix in 100 g of yogurt and the remaining lemon zest and juice for extra freshness and creaminess.
4. Serving: Spread the cauliflower dip onto 3 plates. Spoon the couscous on top and layer the roasted eggplant and bell pepper over it. Drizzle with pomegranate molasses and a touch more lemon juice if desired. Finish with crumbled feta, pine nuts, remaining herbs, and optionally, pomegranate seeds. Serve with warm mini pitas.