CHILLI MASALA EGGPLANT HALOUMI
Serves: 2 as dinner. 4 as a side.
Prep Time: 5 mintes.
Cooking Time: 20 minutes.
Dietary Style: GF. Veg.
DF / Vegan Sub: Vegan cheese.
Eggplant and tomato are a natural marriage with chilli and kala namak (Indian black salt) - two of the key flavour profiles in my Chilli Masala. Eggplant draws out chilli’s sweetness and tomato breathes life into the sulphuric smoulder of kala namak. The haloumi rounds this dish out with its salty and acidic bite, and its cooling and creamy texture. Best of all, this is a one pot, pop in the oven 20 minute cook that makes a meal served with a fresh green salad. There are no losers with this meal.
INGREDIENTS
- 1 eggplant
- 3 tbsp olive oil
- 1 cup passata
- 2 tsp Chilli Masala
- sliced haloumi
Heat the oven to 180 degrees celsius fan forced.
Slice the eggplant and put into a roasting tray. Drizzle with 2 tbsp olive oil and bake for around 25 minutes or until its soft and a little browned.
Take a casserole or crockpot and put the baked eggplant neatly in across the bottom. Top with passata, another tablespoon of olive oil, the Chilli Masala and then top with sliced haloumi.
With the lid on, bake in the oven for 30 minutes or until bubbling.
Serve with a green salad.