Step 1 Preheat oven to 190°C. Cook couscous according to packet instructions. Use a fork to fluff cooked couscous and set aside.
Step 2 Meanwhile, scoop flesh from eggplant, leaving a 1cm-thick layer in skins. Dice flesh.
Step 3 Set a medium non-stick frying pan over medium heat and spray with olive oil. Add diced eggplant, spice mix, garlic and shallot; cook for 3–4 minutes, or until veg soften.
Step 4 Remove frying pan from heat. Add reserved cooked couscous with remaining ingredients, except edam; mix well. Spoon couscous mixture into eggplant skins and sprinkle with grated edam. Place stuffed eggplant halves in a small baking dish. Pour a little boiling water into dish to surround halves.
Step 5 Bake stuffed eggplant halves for 15–20 minutes, or until edam topping is bubbling and golden.
Step 6 Garnish stuffed eggplant with extra chopped mint and serve.