Baked aubergines with coriander yogurt dressing

Name: Baked aubergines with coriander yogurt dressing
Ingredients: 1 medium aubergine; 2 tsp olive oil; juice 1 and zest ½ lemon; 100g couscous; 300ml/½ pt boiling vegetable stock; 85g ready-to-eat dried apricots roughly chopped; 4 sundried tomatoes in oil, drained and chopped; 3 spring onions finely sliced; 25g pine nuts toasted; pinch ground cinnamon; 4 heaped tbsp Greek-style natural yogurt; 2 tsp lemon juice; 1 fat garlic clove crushed; small knob ginger finely chopped; small handful coriander roughly chopped