Crispy Halloumi and Eggplant Pilaf
Crispy Halloumi and Eggplant Pilaf



  • 2 eggplants, cut into 2cm chunks
  • 2 tbsp ras el hanout spice mix
  • 3 tbsp olive oil
  • 500ml hot veg stock
  • Pinch of saffron
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 1 tsp cumin seeds
  • 300g washed basmati rice
  • 225g halloumi
  • 1 tsp black sesame seeds
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box