Zaalouk with Crispy Halloumi

Ingredients:

• 2 large aubergines (eggplants)
• 4 tbsp olive oil, plus extra for drizzling
• 4 cloves garlic, finely chopped
• 4 tomatoes, finely chopped
• 2 tbsp tomato puree
• 2 tsp ground cumin
• 2 tsp paprika
• Juice of 1/2 lemon
• A handful of finely chopped coriander leaves
• 250g halloumi, cut into ½ cm slices
• Sea salt
• Warm pitta to serve

Method:

1. Cook the Aubergines:

   • Prick the aubergines and cook them directly over a gas flame for 10-12 minutes, turning frequently until charred.
   • Once cool, peel off the burnt skin and finely chop the flesh. Mash with the side of a knife.

2. Prepare the Tomato Sauce:

   • Heat 2 tbsp of olive oil in a pan over medium heat.
   • Add garlic, cook for 30 seconds, then add tomatoes, tomato puree, cumin, paprika, salt, and 100ml water.
   • Bring to a boil, then reduce heat and simmer for 10-12 minutes until the tomatoes break down.

3. Combine Aubergines and Sauce:

   • Add the mashed aubergine to the tomato sauce, mix well, and check seasoning.
   • Cover and cook for another 10-12 minutes until the sauce thickens.
   • Stir in lemon juice and coriander.

4. Cook the Halloumi:

   • While the sauce cooks, heat the remaining oil in a frying pan over medium heat.
   • Fry halloumi slices for 1-2 minutes on each side until golden and crispy.

5. Serve:

   • Spread the zaalouk on a serving dish, top with the fried halloumi, drizzle with olive oil, and serve immediately with warm pitta bread.