Stuffed aubergine with pan-fried halloumi
Packed with herbs and veggies and topped with golden pan-fried halloumi, this stuffed aubergine recipe is a delicious way to get your five a day
Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for vegetarian stuffed aubergine with pan-fried halloumi
ashburtoncookeryschool.co.uk
Serves 2
Oven temp 220°c / gas 7
- Aubergine 1 medium, halved lengthways
- Salt 1 tsp
- Corn oil 2 tbsp
- Red onion ½, peeled and sliced
- Sweet potato 100g, peeled and diced
- Butternut squash 100g, peeled and diced
- Courgette 1 small, diced
- Olive oil a drizzle
- Halloumi 100g, sliced
- Plain flour 2 tbsp
- Pumpkin seeds 1 tsp
- Sunflower seeds 1 tsp
- Fresh coriander 1 tbsp, chopped
- Sweet chilli sauce 30ml
- Greek yogurt to serve
- Using a sharp knife, score the flesh of the aubergine in a criss-cross pattern. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
- Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
- Heat 1 tbsp of corn oil in a large frying pan and fry the aubergine flesh-side down until golden. Remove from the pan, place on a baking tray and roast in the oven for 20 minutes.
- Place the red onion, sweet potato, squash and courgette in a large roasting tin and drizzle with olive oil. Roast in the oven for around 15 minutes until soft.
- Coat the halloumi slices in the flour. Pan fry in 1 tbsp of corn oil until golden (around 3 minutes on each side). Set aside.
- Once the aubergine is cooked, remove from the oven and scoop out ¾ of the flesh. Chop the flesh and place in a bowl with the roasted vegetables. Add the seeds, coriander and sweet chilli sauce and combine.
- Place the vegetable mix inside the aubergine shells and top with the pan-fried halloumi. Reduce the temperature of the oven to 200°c / gas 6 and cook the stuffed aubergine halves for a further 15 minutes.
- Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.
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You will need
- Aubergine 1 medium, halved lengthways
- Salt 1 tsp
- Corn oil 2 tbsp
- Red onion ½, peeled and sliced
- Sweet potato 100g, peeled and diced
- Butternut squash 100g, peeled and diced
- Courgette 1 small, diced
- Olive oil a drizzle
- Halloumi 100g, sliced
- Plain flour 2 tbsp
- Pumpkin seeds 1 tsp
- Sunflower seeds 1 tsp
- Fresh coriander 1 tbsp, chopped
- Sweet chilli sauce 30ml
- Greek yogurt to serve
Method
- Using a sharp knife, score the flesh of the aubergine in a criss-cross pattern. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
- Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
- Heat 1 tbsp of corn oil in a large frying pan and fry the aubergine flesh-side down until golden. Remove from the pan, place on a baking tray and roast in the oven for 20 minutes.
- Place the red onion, sweet potato, squash and courgette in a large roasting tin and drizzle with olive oil. Roast in the oven for around 15 minutes until soft.
- Coat the halloumi slices in the flour. Pan fry in 1 tbsp of corn oil until golden (around 3 minutes on each side). Set aside.
- Once the aubergine is cooked, remove from the oven and scoop out ¾ of the flesh. Chop the flesh and place in a bowl with the roasted vegetables. Add the seeds, coriander and sweet chilli sauce and combine.
- Place the vegetable mix inside the aubergine shells and top with the pan-fried halloumi. Reduce the temperature of the oven to 200°c / gas 6 and cook the stuffed aubergine halves for a further 15 minutes.
- Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.
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