Stuffed Aubergine with Halloumi

    Salad

    Dressing

  1. Stab aubergine all around with fork, bake aubergine in whole for 45-60 min at 180 degrees

  2. fry halloumi and cover in hot honey (honey with any spicy sauce or chilli flakes)

  3. chop cucumber into small cubes (optional remove the seeds for extra crunch), chop a bunch of parsley and coriander, add handful of mint leaves

  4. Mix dressing ingredients and toss the salad

  5. Once the aubergine is roasted, carefully cut open, spread some hummus, add the salad followed by Halloumi and some extra hummus or tahini

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