The mash up you never knew wanted.. until now. The flavour and texture of the halloumi works wonders in this parmigiana recipe.
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Serves
4
Harissa
Passata
Sugar
Red Wine Vinegar
Aubergine
Parmesan
Halloumi
Parsley
Olive Oil
Salt
Black Pepper
Serves
4
Harissa
Passata
Sugar
Red Wine Vinegar
Aubergine
Parmesan
Halloumi
Parsley
Olive Oil
Salt
Black Pepper
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Step 1.
Heat a large saucepan over a medium heat. Add a big splash of olive oil and then add the harissa paste and sizzle for a minute, then add the passata. Add the sugar and red wine vinegar, season well with salt and pepper. Bring to a simmer, then turn the heat down and cover with a lid.
Step 2.
Meanwhile, slice the aubergines lengthways and season with salt. Put two large frying pans or griddle pans over a high heat. Working in batches, add the slices to the pans and char on each side until blackened and soft, then move to a bowl.
Step 3.
Heat the oven to 200°C/180°C fan. Taste the sauce and season with a little extra vinegar, sugar or salt if it needs it.
Step 4.
Spoon a little sauce into the base of a deep roasting tin around 20cm x 30cm. Arrange a layer of aubergine over the sauce, then cover with another spoon of the sauce. Finely grate a layer of Parmesan over the top, then repeat with the next layer of aubergine slices. You should finish with a layer of sauce.
Step 5.
Slice the halloumi into 0.5cm thick slices and layer on the top. Finish with a thick layer of grated Parmesan. Slide into the oven and bake for 30 mins, then turn on the grill and cook for 5-7 mins further or until golden brown. Set aside for 5 mins, then slice into 4 to serve.
Step 6.
Scatter with parsley and serve.
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