Roast Aubergine with Halloumi and Mint, Garlic

and Yogurt Sauce

 

Serves: 4

Preparation:  15 minutes

Cooking Time: 45 minutes

Category: Vegetarian

Plan: Best eaten fresh, can be re-heated.

Difficulty:  Easy

Course: Side or Main

Cuisine: Persian

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This is a Guest Recipe inspired by Nigel Slater and featured in The Guardian Newspaper.

We have made some alterations to the original recipe to resemble dishes

served in a recent trip to Iran.

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Serve together with Saffron Rice with Barberries

 

 

 

Utensils

 

• Serving platter

• Large roasting tin

• Chopping board

• Sharp knife

• Lemon juicer

• Bowl to mix yogurt sauce

• Bowl to serve yogurt sauce

 

 

Ingredients

 

• 4 aubergines, medium to large, cut in half lengthways.

• 2 whole heads of garlic, unpeeled

• 100 ml olive oil

• 250g Halloumi

 

For the Sauce

 

• 300ml natural yogurt

• Half a cucumber, peeled, seeded, finely diced

• squeezed soft garlic purée from roasting tin

• 2 tablespoons olive oil

• Juice of half a lemon

• Sea Salt

• Freshly ground black pepper

• 12 fresh mint leaves, finely chopped

• One small bunch fresh parsley, finely chopped

 

 

 

Method

 

1. Pre-heat the oven 180C/Gas 6.
    

2. Cut the aubergines in half lengthways, then cut each half, again, lengthways, into three and placd them closely together in a roasting tin.
    

3. Tuck the heads of garlic, whole and unpeeled among the aubergines and moisten everything with olive oil.
    

4. Season and bake for about 30-45 minutes, until the cut surfaces of the aubergines are golden brown.  Check for tenderness, the flesh should be soft enough to crush to a purée.   (you need to keep an eye so they don't get charred.
    

5. Remove the garlic and allow to cool.
    

6. Whilst the aubergines are baking, break the halloumi into about eight large pieces.   Add the halloumi after about 25 minutes and continue cooking for a further 10 minutes, until the halloumi has softened and turned lightly golden.
    

7. For the Sauce:  Squeeze the soft garlic cloves from their skins and crush to a purée.   Stir the yogurt into the garlic, then lightly stir in the lemon juice.
    

8. Finely chop the mint and parsley leaves and mix into the yogurt dressing together with a little seasoning.  Serve separately in dish.
    

9. Bring the aubergines and halloumi to table in their baking dish.
    

10. Serve together with Saffron Rice with Barberries or Persian Jewelled Rice