Step 1Preheat oven to 210°C. Line a large baking tray with baking paper. Score eggplant flesh in a criss-cross pattern, being careful not to pierce skin. Place eggplant, cut-side down, on the tray, and spray lightly with olive oil. Bake for 25 minutes, turning halfway, or until golden and tender.
Step 2Meanwhile, combine hoummos and half of the lemon juice in a small bowl. Mix well.
Step 3Combine watercress, fennel, the remaining lemon juice and1 tablespoon of olive oil in a bowl. Toss gently.
Step 4Drizzle eggplant with olive oil. Top with hoummos, then scatter with cranberries, pine nuts and chopped mint. Garnish with mint leaves, and serve with watercress salad and lemon wedges.