Spicy aubergine and carrots topped with grilled tomatoes and halloumi. A vegetarian delight
Chunky pieces of aubergine and carrot cooked like a stew, then topped with tomatoes and halloumi and baked for a while. Just top it with tomatoes and breadcrumbs for a vegan version
INGREDIENTS
onion
aubergine
garlic
carrot
bay leaves
pepper
cayenne
fresh marjoram and fresh oregano (or whichever you have - some fresh thyme would do)
beef tomatoes
halloumi
dried oregano
salt
Watch the video
METHOD
Finely chop the onions
Dice the aubergine
Slice up the garlic
Chop the carrot into chunks
Pop them all into a pan on medium heat with a bit of oil
Cook them down to soften for 15 minutes
Add about 700ml of vegetable stock
Add the oregano and marjoram
Add bay leaves, pepper and cayenne
Give it a stir and simmer for about 40 minutes
Meanwhile...
Slice the tomatoes and the halloumi
When the veg has cooked down, pour it into an ovenproof dish - one that looks nice would be good for serving
Top with a layer of halloumi - keep a few strips aside
Then a layer of tomatoes
Sprinkle with salt and dried oregano and decorate with the reserved halloumi strips
A grind of pepper, then in the oven - 180ºC for 35 minutes