Serves 4
3 large aubergines
5 tbsp olive oil, plus extra for drizzling
4 garlic cloves, finely chopped
4 tomatoes, finely chopped
2 tbsp tomato purée
2 tsp ground cumin.
2 tsp paprika
½ tsp dried chilli flakes
1 bay leaf.
A pinch of sugar
A pinch of cinnamon
Sea salt
Juice of a quarter of a lemon.
A handful of finely chopped coriander leaves
300g halloumi, cut into 0.5cm slices
Warm pitta bread, to serve
1 Prick the aubergines all over with a skewer. Carefully place each one over a medium gas flame and cook for 3-4 minutes each side, turning 4 times, or until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when they are cooked. Remove from the heat and leave to cool. Once cool to the touch, remove and discard the burnt skin. Cut off the tops and finely chop the flesh. Set aside.
2 Meanwhile, heat 3 tbsp 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 water, mix well and bring to the boil. Cover, reduce the heat to low and cook for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.
3 Transfer the aubergines to the tomato sauce. Mix well and check the seasoning. 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.
4 While the aubergines are cooking, heat the remaining oil in a large frying pan over a medium heat. Carefully place the halloumi slices into the pan and cook for 1-2 minutes each side until golden and crispy.
Came from the Times magazine. As a family, we have taken out the coriander (as it tastes like soap to me) and the adults add the paprika & chilli once the children have dished up their "Aubergine Slush" as they have named it. Flatbreads also contain the sauce better than pita.