Mix the mint and yoghurt. Add salt to taste. Refrigerate until needed for up to 3 days.
Fried spiced eggplant
Cut the eggplants in half lengthwise then score/cut the skin as shown.
Heat the coconut oil in the frying pan and cook the eggplant skin side down for 3-5 minutes. As the eggplant is cooking, sprinkle the garlic, cumin, coriander, salt and pepper over the top.
Turn the eggplant over, and fry for a further 5 minutes until completely soft in the centre. Remove from the frying pan.
To serve, place the eggplants on a serving dish, place ¼ cup cauliflower couscous along the centre, and top with plenty of mint yoghurt sauce. Garnish with dukkah.