Roasted Eggplant and Halloumi

Ingredients

Makes 4

2Eggplants

225 gHalloumi (plain)

4 tbspExtra-virgin olive oil

1Brown onion

3 clovesGarlic

400 gDiced tomatoes (tinned)

2 tbspTomato paste

1½ tspDried oregano

1 tspGround cumin

1 tspPaprika

10 gFresh basil or mint

1 tbspLemon juice

1 pinchBlack pepper

½ tspSalt

1 tspChilli / cayenne(Optional)

½Lemon(Optional)

Steps

Preheat the oven to 210°C fan-forced.
Cut the eggplants into 1.5cm rounds and slice the halloumi into 8-10 slabs. Finely dice the onion, crush and finely chop the garlic.
Arrange the eggplant in a single layer on two baking trays. Brush both sides with 2 tbsp of the olive oil and season lightly with salt and pepper.
Roast for 20-25 minutes, turning halfway, until golden brown and tender.
Meanwhile, heat the remaining 2 tbsp of olive oil in a large ovenproof frying pan over medium heat. Add the onion and cook for 4-5 minutes until soft.
Stir in the garlic, tomato paste, oregano, cumin and paprika. Cook for 1 minute until fragrant.
Pour in the tomatoes, lower the heat and simmer gently for 8-10 minutes until thickened. Season with salt, pepper and the lemon juice.
While the sauce simmers, heat a non-stick frying pan over medium-high heat. Sear the halloumi for 1-2 minutes per side until deeply golden, then take it off the heat.
Arrange the roasted eggplant and seared halloumi over the sauce. Bake for 5-7 minutes until bubbling and fragrant.
Scatter over the basil or mint and finish with a squeeze of lemon. Serve straight from the pan or baking tray.

Recommendations

In summer, crushed ripe tomatoes can replace the tinned ones. Use plain, unseasoned halloumi, as pre-marinated versions often carry starch or seed oils.

Storage

Refrigerate in an airtight container for up to 2 days. Halloumi gets rubbery when reheated, so this is best eaten fresh.

Reheating

Cover and warm through in a 180°C oven for 10-15 minutes until hot.

Roasted Eggplant and Halloumi

Ingredients

Steps

Recommendations

Storage

Reheating

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