prep time: 5 minutes
cook time: 55 mins
feeds: 2 people
what’s tomat-a with ya?!
If you thought we were done with cheese week, then let me tell you… you are mistaken! Given our busy schedule over the weekend (with our fun DIY projects) we did not post our final two recipes! So here we present… cheesy tomato aubergine! We were inspired by this recipe we came across over at Abel & Cole! We tweaked it and took away the salad part, to make a quick aubergine dish! Read on to see how we adapted it!
For day six we used Green Vie halloumi and grated parveggio cheese to make this dish. Please note: yes the halloumi you see is oh so stringy and lightly fried to perfection!
For the aubergine:
Green Vie halloumi cheese
Green Vie parveggio cheese
For the tomato sauce:
1 tin chopped tomato
one finely chopped small onion
4 garlic cloves
- Preheat the oven to 180 degrees. Wash and slice the aubergine in half. To decrease cooking time you can slice the aubergine into four thinner slices. Drizzle them with oil and seasoning (to taste) and pop them into the oven for 20 minutes or less depending on the thickness.
- Meanwhile, to prepare the tomato mixture place oil into a pan. Add in the finely chopped onion, crushed garlic cloves, salt, Italian herbs and cumin seeds. Once the tomatoes are soft, empty the chopped tomato tin into a pan. Mix the seasoning in well and set aside or leave on low heat.
- Chop the halloumi cheese into strips and shallow fry the pieces. Flip until all sides are light brown and set aside off heat.
- Cover the aubergine with the tomato sauce. Add the halloumi cheese above, cutting them into the length desired. Sprinkle on top the parveggio cheese. Place them into the oven for another 20 minutes or less depending on the thickness. Check regularly to prevent the skin from burning. Once you are satisfied that the aubergine is well cooked, grill them for 5 – 10 minutes the melt the cheeses. Serve hot!
(Follow the steps with pictures below)