Aubergines in tamarind sauce with baked halloumi and saffron rice
A flavorful Middle Eastern-inspired dish featuring tender aubergines in a tangy tamarind sauce, served with baked halloumi and fragrant saffron rice.
Ingredients
Vegetable oils
- 1 tbsp vegetable oil (plus extra for frying)
- 2 large onions (thinly sliced into half moons)
- 1 bulb garlic (cloves peeled and smashed)
- 1 tsp ground cinnamon
- 3 tbsp tamarind paste
- 2 x 400g tins chopped tomatoes
- 4 tbsp runny honey
- 6 aubergines aubergines (halved and cut into large wedges)
- sea salt flakes and freshly ground black pepper seasoning
- 250 g halloumi
- 2 tbsp rose harissa
- 2 tbsp runny honey
- 1 lime juice only
- 180 g basmati rice
- ½ large garlic bulb (cloves peeled and sliced)
- pinch saffron
- 50 g fresh dill (finely chopped)
- 50 g unsalted butter (diced)
- 200 g frozen peas
Flatbreads
Instructions
- Cook the aubergines in hot oil until browned and tender, then simmer in tamarind sauce for 1 hour.
- Fry halloumi in oil until golden, then bake with harissa, honey, and lime juice for 30 minutes.
- Cook rice with saffron, dill, and butter; stir in peas and simmer for 10-15 minutes.
- Serve aubergines with halloumi, saffron rice, and flatbreads.
Notes
Ensure to drain excess oil from fried aubergines for a lighter dish.