Step 2

Broil for about 15 minutes, turning the slices and brushing on more oil halfway, until they are browned and completely soft.

Step 3

Meanwhile, tip the couscous into a large bowl, pour the hot stock over it, cover, and leave it for 10 minutes.

Step 4

In a second bowl, mix the cherry tomatoes, the mint and the crumbled goat cheese with the last of the olive oil.

Step 5

Fork the couscous through to separate the grains, then fold in the broiled eggplant, the tomato mixture and the lemon juice.