Aubergines in tamarind sauce with baked halloumi and saffron rice

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Sabrina Ghayour

For the aubergines

  • 1 tbsp vegetable oil, plus extra for frying
  • 2 large onions, thinly sliced into half moons
  • 1 garlic bulb, cloves peeled and smashed
  • 1 tsp ground cinnamon
  • 3 tbsp tamarind paste
  • 2 x 400g tins chopped tomatoes
  • 4 tbsp runny honey
  • 6 aubergines, halved and cut into large wedges
  • sea salt flakes and freshly ground black pepper

For the baked halloumi

  • 250g/9oz halloumi
  • 2 tbsp rose harissa
  • 2 tbsp runny honey
  • 1 lime, juice only

For the rice

  • 180g/6¼oz basmati rice
  • 1 tbsp vegetable oil
  • ½ large garlic bulb, cloves peeled and thinly sliced
  • pinch saffron
  • 50g/1¾oz fresh dill, finely chopped
  • 50g/1¾oz unsalted butter, diced
  • 200g/7oz frozen peas
  • sea salt flakes and freshly ground black pepper
  • 4 flatbreads, to serve
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