| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 627 |
| Fat | 36g |
| Saturates | 14g |
| Protein | 28g |
| Carbs | 52g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a barbecue to a medium heat.
Using a skewer, prick the aubergines all over. Place them over a hot flame and cook for 5-10 minutes a side. Once the aubergines are soft and cooked through remove the burnt skin and remove the tops. Finely chop the flesh.
Finely grate the garlic. Roughly chop the tomatoes and coriander. Juice the lemon.
Heat 2 tbsp of olive oil in a pan over a medium heat.
To make the zaalouk, sauté the garlic and add the tomatoes, olive oil, tomato paste, cumin, paprika and chilli. Bring to a simmer, cook for 10-15 minutes or until the tomatoes have broken down. Add the aubergine and cook for another 10-15 minutes until the sauce is thick. Stir in the lemon and coriander.
Put the flour, egg and quinoa into 3 shallow bowls, then toss the slices of halloumi in the flour first, then the egg, then coat really well in the quinoa.
Brush the barbecue grill with oil and grill the halloumi cheese for 3-4 minutes per side, or until golden.
Finely chop the parsley.
Spread the zaalouk in a serving dish and top with halloumi. Drizzle over the olive oil and serve with a sprinkle of chopped parsley.
