Ingredients
- aubergines 3 large
- olive oil 5 tbsp, plus extra for drizzling
- garlic 4 cloves, finely chopped
- tomatoes 4, finely chopped
- tomato purée 2 tbsp
- ground cumin 2 tsp
- paprika 2 tsp
- dried chilli flakes ½ tsp
- bay leaf 1
- caster sugar a pinch
- lemon ¼, juiced
- coriander a small handful, finely chopped
- halloumi 300g, cut into ½ cm slices
- warm pitta to 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.
Photograph by Martin Poole. Recipes from Orange Blossom & Honey by John Gregory-Smith (£19.99, Kyle Books).
