Zaalouk with crispy halloumi
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 3 large aubergines
- 5 tbsp olive oilplus extra for drizzling
- 4 cloves garlicfinely chopped
- 4 tomatoesfinely chopped
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 2 tsp paprika
- ½ tsp dried chilli flakes
- 1 bay leaf
- a pinch caster sugar
- ¼ lemonjuiced
- a small handful corianderfinely chopped
- 300g halloumicut into ½ cm slices
- warm pittato serve
Method
step 1
Prick the aubergines all over with a skewer. Carefully put over a medium gas flame and cook for 3-4 minutes each side, turning a few times until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it’s cooked. Alternatively you can do this under a hot grill. Remove and leave to cool. Once cool, remove and discard the burnt skin. Cut off the tops and finely chop the flesh.
step 2
Heat 3 tbsp of the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar. Season with a good pinch of salt. Add 100ml of water, mix well and bring to the boil. Cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.
step 3
Tip the aubergines into the sauce and season. Cover and cook for a further 10-12 minutes, stirring occasionally, or until the sauce is lovely and thick. Add the lemon juice and coriander, and mix together.
step 4
Heat the remaining 2 tbsp of oil in a frying pan and fry the halloumi for 1-2 minutes each side until golden and crisp. To serve, spread the zaalouk in a serving dish and top with halloumi. Give a final drizzle of olive oil and serve immediately with pitta.
