Ingredients
- 2 medium aubergines
- 600g tomatoes
- a pinch of cumin seeds
- a pinch of smoked paprika
- olive oil
- 2 cloves of garlic, peeled and finely chopped
- 1 tablespoon tomato purée
- 1 tablespoon red wine vinegar
- 0.5 teaspoon sugar
- 200g block of halloumi or vegan halloumi-style cheese (sometimes called 'Mediterranean-style'), sliced lengthways into 1cm-thick slices
- extra virgin olive oil
- a small bunch of mint, parsley or both, leaves picked
- warm flatbreads
Instructions
- 1
Blacken the aubergines all over, either under a hot grill on a foil-lined tray, or by turning them with tongs over a gas hob or hot barbecue.
- 2
Make sure they char completely.
- 3
On a gas hob it will take 4-5 minutes on each side, so about 20 minutes in total.
- 4
They need to be softened all the way through.
- 5
Leave them to cool so that the skin comes away from the flesh.
- 6
Leave for 30 seconds to a minute, then drain and cool slightly before peeling off the skin.
- 7
Chop finely.
- 8
Heat the spices in a dry frying pan until fragrant.
- 9
Add a glug of oil, tomatoes and garlic, season well and fry for a few minutes, until the tomatoes start to break down.
- 10
Stir through the tomato purée, vinegar and sugar, then squeeze the flesh from the charred aubergine into the tomatoes.
- 11
Simmer for 20-30 minutes, until thickened slightly.
- 12
Transfer to a bowl, then give the pan a quick wash.
- 13
If you are serving it with halloumi, heat the frying pan over a high heat
- 14
Cook the halloumi for 2 minutes on each side, until melting and golden brown.
- 15
Serve it on top of the warm dip.
- 16
Drizzle with extra virgin olive oil, add the herbs and scoop it all up with warm flatbreads.