Roast eggplant with muhammara and haloumi

Name: Roast eggplant with muhammara and haloumi
Cook time: 1 h
Yield: 4-6
Cuisine: Middle Eastern
Ingredients: 100g walnuts; 1 tsp chilli powder; 1 tsp ground cumin; 300g roasted red capsicum, seeded and skinned; juice ½ lemon; salt to taste; 2 large eggplant; olive oil; 100g haloumi, grated finely

Dan Lepard

Updated September 17, 2018, first published September 17, 2018

Baked eggplant layered with haloumi and muhammara.WilliamÂ Meppem

Time:30 mins - 1 hourServes:4-6

Perfect for a simple elegant vegetarian main dish, this is based on a dish I created for London Lebanese restaurant Comptoir Libanais, layering muhammara (red capsicum and walnut paste) and finely grated haloumi cheese on stacks of grilled eggplant. Cutting the eggplant lengthways with the stalk cap intact means you can reassemble it to look impressive when it's served. These can be assembled a day in advance and baked straight from the fridge when needed.

Ingredients

100g walnuts
1 tsp chilli powder
1 tsp ground cumin
300g roasted red capsicum, seeded and skinned
juice ½ lemon
salt to taste
2 large eggplant
olive oil
100g haloumi, grated finely

Method

Step 1
To make the muhammara, grind the walnuts coarsely in the food processor. Add the spices, capsicum and lemon juice, and puree until evenly combined.
Step 2
Cut the eggplant lengthways into 5 to 6 slices, leaving the stalk on the middle slice. Oil each slice lightly then grill until just starting to char on each side. Place the base strip of each eggplant on a tray, top with a thin layer of muhammara and some grated haloumi. Place the next slice on top of the first and repeat the topping with muhammara and grated haloumi. Continue with each slice until the eggplant is reassembled and layered.
Step 3
To serve, bake at 180C fan for about 25 minutes until golden and piping hot and the haloumi has begun to melt.

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