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How to make Haloumi, herb and eggplant bake

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 1.5kg eggplant, trimmed
  • 3 teaspoons sea salt
  • Extra virgin olive oil, for shallow frying
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried oregano
  • Pinch of ground cloves
  • 410g can diced tomatoes
  • 1/4 cup fresh basil leaves, torn
  • 150g haloumi, coarsely grated
  • 1/4 cup grated mozzarella
  • 2 tablespoons fresh flat-leaf parsley leaves

Method

  • Step 1 Cut eggplant crossways into 1cm-thick slices. Layer eggplant and salt in a colander over a bowl. Set aside for 1 hour.
  • Step 2 Rinse eggplant under cold water to remove salt. Pat dry with paper towel.
  • Step 3 Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes each side or until golden, adding extra oil to pan when needed. Drain eggplant on a baking tray lined with paper towel.
  • Step 4 Preheat oven to 180C/160C fan-forced. Carefully drain excess oil from pan. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, oregano and cloves. Cook for 1 minute or until fragrant. Add tomato, 3/4 cup cold water and basil. Season with salt and pepper. Bring to the boil. Remove from heat.
  • Step 5 Layer eggplant and tomato sauce in an 8-cup-capacity ovenproof dish. Sprinkle with combined haloumi and mozzarella. 6 Bake for 25 to 30 minutes or until cheese is melted and golden. Stand for 5 minutes. Scatter with parsley. Serve.