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