Preheat the oven to 200˚C. Season the eggplant halves with salt and drizzle the olive oil over. Place on a roasting tin and roast in the oven for 30 min. Remove from the oven and scoop out some the cooked aubergine, leaving enough to give the eggplant structure. Reserve the cooked aubergine.
In the meantime, prepare the Knorr Tomato sauce. In a pan, brown the onion in 2 tbsp of oil. Add the red pepper and cook for 4 minutes until red pepper starts to soften.
Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring. Add the cumin and coriander.
Reduce heat and simmer uncovered for 15 minutes.
Combine the Knorr Tomato sauce with the scooped-out aubergine, half of the almond flakes and the feta. Scoop the mixture back into the aubergines, drizzle with more oil and bake in the oven for a further 20 minutes. Serve warm with the rest of the almonds sprinkled over. Top with fresh coriander leaves.