Grilled Aubergine & Halloumi with Tomato Salsa

Every weekend myself and my husband go on a date (Tesco and LIDL). Yes with 4 children sometimes the supermarket is the only place we find ourselves alone. At least we date though. We walk down the aisle holding hands and sometimes the hubby even stops to give me a hug. As we were holding hands and walking down the aisle my eye was drawn to a gorgeous little thing. Hard to touch. Suitable for vegetarians. Nut Free! Oh I want some some nut free around me. The country of origin reads Cyprus! I couldn’t be happier. ‘It’s time I tried some of that’ I reckoned.

As excited as I was that day, the cheese actually stayed in my fridge for more than 3 weeks. I just didn’t know what to do with it. It was almost forgotten when a few weeks later I saw some Aubegines in the fridge that needed my attention and I reached for the halloumi at last. I did a quick google search on how to use Halloumi. I found out that it is a firm cheese that is quite popular in middle eastern kitchens. Slightly springy, it is traditionally made from a mixture of goat and sheep’s milk.

My intention was to make a Mauritiuan Aubergine saute and Halloumi rougaille to serve with rice or roti. I’m not sure when it happened but it turned into something else entirely. I used all the same ingredients that would have made the Aubergine saute and Halloumi rougaille but the resulting dish was quite different as you can see from the picture below. It’s now called Grilled Aubergine and Halloumi with Tomato Salsa.


Grilled Aubergine & Halloumi with Tomato Salsa-vegetarian
Recipe Type: Side, Appetizer, Lunch
Cuisine: Universal
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 4-6
  • Ingredients
  • 1 Aubergine sliced in circles
  • 250g Halloumi cheese
  • 100g cherry tomatoes
  • 1 tbsp of ground ginger
  • 1 tbsp of ground garlic
  • 1 tbsp chilli flakes
  • 6 tbsp of olive oil
  • Salt to taste
  • 2 green chilies
  • a squeeze of lemon juice
  • Parsley for garnish
  1. Preheat the oven at 190C
  2. Roasted Tomato Salsa
  3. Rub some oil over the tomatoes and roast in the oven for 30 minutes or so until the skin is burnt and coming off easily. When the tomatoes are cool enough to handle, peel off the skin. Put the tomatoes in a hand blender and blitz until it’s all smooth. Add some finely cut green chili, lemon juice and season generously with salt and pepper.
  4. Grilled Aubergine
  5. Slice the Aubergine in circles each about the same size.
  6. Put it into a bowl. Add salt, chilli flakes, ground ginger, ground garlic and drizzle some oil.
  7. Mix all through. Layer the aubergines on top.Bake for about 20-30 minutes, Turning the aubergines half way. (time depends on the size you cut them)
  8. [b]Roasted Onions
  9. Place the chopped onions in an oven dish with greaseproof paper. Layer Season with salt,peppr and pich of chilli flakes. Bake in the oven for 20-30 minutes.
  10. Pan Grilled Halloumi Cheese
  11. Heat a griddle pan with oil.
  12. Add the sliced Halloumi and season with salt and pepper. Cook for about 2-3 minutes on each side.
  13. How to assemble
  14. Divide the aubergine on each plate, palce the grilled halloumi gently on top. Continue with the roasted onions then followed by a big dop of  tomato salsa. Garnish with fresh parsley
  15. It can be served either hot or cold.
Note: To prevent halloumi from over cooking use a hot pan to fry and take it off as soon as it turns golden brown. Overcooked halloumi can be very dry.

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