Preheat oven to 200°C.
Halve the eggplants, brush the cut surface with lemon juice and spread the eggplants on a baking tray with the cut surface facing upwards. If necessary, cut the surface crosswise
Pour boiling water over the couscous, cover and cook for 15-20 minutes. Then loosen up with a fork.
Drain the pickled tomatoes and cut into small pieces.
Bake the eggplants in the middle of the oven for 25-30 minutes until the meat is cooked and you can remove it easily.
Hollow out eggplants with a spoon. Put eggplant flesh into a blender or food processor, add pressed garlic cloves, juice 1/2 lemon, tahini and spices. Puree everything.
Mix eggplant puree with couscous and tomato pieces. Pour the filling back into the eggplant halves and sprinkle pieces of feta on top.
Bake the eggplant halves on the uppermost groove of the oven with grill function for another 5-10 minutes.
*I use Ras el Hanout spice from Würzmeister in this recipe.