There’s nothing better than veggies that are in season! The colour, the taste and texture wakes up your senses and wonders how something can look and taste so good. This recipe celebrates two incredible ingredients that are in season at the mo – aubergine and tomato. Roasting the aubergine whole brings the flavours out best – the insides slowly steaming in its own juices. If you aren’t lucky enough to have your own tomato vines at home, I would: 1) 100% recommend you try next year and 2) go out of your way to buy the freshest and best ones you can get your hands on. Paired with the salty Halloumi this dish is quintessential summer; you will not be disappointed!
- 1 aubergine
- 170g halloumi, patted dry with a kitchen towel and sliced
- 2 garlic cloves, finely chopped
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 100ml water
- 1 tbsp olive oil
- 6 sweet on the vine tomatoes
- 1 dsp lemon juice
- 1/4 tsp cayenne pepper
- 1/4 dried oregano
- 1 tsp tomato puree
- Chilli flakes (optional)
- Preheat the oven to 190 or Gas Mark 6.
- Using a knife, pierce several holes in the aubergine. Place on a baking tray in the centre of the oven and leave to cook for 40-45 minutes or until tender. Once cooked remove from the oven, scoop out the tender aubergine and discard the skin and leave to one side.
- In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
- Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
- Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
- Add in the shredded aubergine and mix well.
- Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
- Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
- Upon serving, add the lemon to the aubergine mix and stir. Then assemble your dish with the halloumi on top and a sprinkling of chilli flakes (optional).