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Imam Aubergines with Halloumi

Updated: 19 Jul 2015

Ingredients

  • Olive oil
  • 2 large aubergines
  • 4 garlic cloves
  • 1 large onion
  • 1 large red onion
  • 3-4 tomatoes, chopped
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • Oregano
  • 1tsp brown sugar
  • Splash red wine vinegar
  • Salt, Pepper

Method

  1. Wash the aubergines. Slice in half, and scoop out the seeded part to create a cavity. Chop the scopped out flesh and leave to one side.
  2. Sprinkle the cavities with salt, turn upside down on kitchen paper and drain for 30 minutes. Wipe out the salt using kitchen paper.
  3. Heat olive oil in a large frying pan. Fry the aubergines for about 7 minutes, turning occasionally until they are lightly browned and softer. Remove and set to one side.
  4. Add a drizzle of oil, then fry the onions, garlic, and reserved chopped up aubergine. After about 5 minutes, add the tomatoes, paprika, smoked paprika, sugar, red wine vinegar, oregano, and pepper. Stir well and cook for about ten minutes.
  5. Place the aubergine halves in a baking tray. Fill cavity of each aubergine with the filling. Heap the excess on top.
  6. Bake at 180C for about 30 minutes.
  7. A few minutes before serving, slice the halloumi and fry over a high heat, turning once.
  8. Delicious served with bread for mopping up the sauce.

N.B Instead of baking in the oven, once the aubergines have been filled, add 100ml water to the pan and leave the aubergines in to steam - cover the pan with a lid and leave on low - for about 45 minutes.