• Preheat the oven to 200°C/390°F, convection mode.

For the eggplants:

• Cut each eggplant into four pieces, slicing down from the top but stopping just before the stem so the pieces stay connected
• Place them in a baking dish, drizzle with olive oil, and season with salt and pepper.
• Roast for 30–35 minutes, or until tender and slightly caramelized.

For the basmati rice:

• In a pot of boiling water, add the basmati rice with salt, pepper, and a drizzle of olive oil. Stir once, reduce heat, cover, and simmer until the rice is cooked and fluffy. Drain if needed.

For the harissa sauce:

• In a food processor, add the harissa, Florina peppers, a little olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Set aside.

For the feta mousse:

• After cleaning the food processor, add the yogurt and feta, and blend until smooth and creamy.

For the assembly:

• Spoon a layer of basmati rice onto each serving plate.

  Place one eggplant on top, gently fanning it open over the rice and top with a generous spoonful of harissa sauce and a dollop of feta mousse.

  Finish with a drizzle of olive oil and freshly ground pepper.

Enjoy!