Morccan holoumi aubergine

Moroccan halloumi and aubergine

A sensation of textures with Moroccan-inspired spicing

By , 24 March 2017

(4 votes)

Moroccan halloumi and aubergine
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 249g serving contains
  • Energy

    750KJ

    179KCAL

    9%
  • Fat

    9.7g

    med

    14%
  • Saturates

    4.2g

    med

    21%
  • Sugars

    4.7g

    low

    5%
  • Salt

    3.49g

    high

    58%
of your reference intake.
Typical energy values per 100g: 301kJ/72kcal.
Ingredients
  • 2 aubergines
  • Rapeseed oil
  • 2tsp Asda Ras El Hanout
  • 1 clove garlic, crushed
  • Zest and juice of 1 lemon
  • 1tbsp harissa paste
  • 150g Asda 40% Less Fat Halloumi
  • 200g salad
  • Mint leaves to garnish
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Halve 2 aubergines and score a diamond pattern into the cut sides.

  • Put on a lined baking tray, drizzle with ½tbsp rapeseed oil and rub in the Ras El Hanout and garlic.

  • Roast for 25 mins until softened. Remove from the oven and drizzle with lemon juice and zest.

  • In a shallow bowl, mix in the rest of the lemon juice, ½tbsp rapeseed oil and harissa paste. Cut the halloumi into thin strips and toss in the dressing.

  • Fry on high in ½tbsp rapeseed oil for 2 mins on each side until golden. Serve with the aubergine, salad and a garnish of mint leaves.