Crispy Halloumi and Eggplant Pilaf

Preheat the oven to 200C. Toss the eggplants with 1.5 tbsp of oil and 1 tbsp of ras el hanout, season well and roast for 20 mins. Mix the stock with the saffron in a jug and leave to steep for 10 mins. Meanwhile, fry the onion in 1 tbsp of oil for 10 mins or until crisp and golden, then remove from the pan and drain on kitchen paper. Toss the cumin, garlic, 1 tbsp of ras el hanout and some salt in the pan and sizzle for 1 min. Stir in the rice, add the stock and cook, covered, on a low heat for 15 mins. Remove from the heat and leave to steam for 5 mins.
Cut the halloumi into shards and fry in the remaining oil for 2 mins on each side or until golden and crisp. Sprinkle with the sesame seeds and drain on kitchen paper. Once the pilaf is done, fluff up the rice with a fork and stir through the roast eggplants and crispy onions. Serve topped with the halloumi and enjoy.

35 mins

4 serving

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