Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Zaalouk
Halloumi
How it's done
Aubergines
Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Place the garlic in the incisions, brush the cut surfaces with the oil, season with salt, place (cut side down) on a baking tray lined with baking paper.
Roast
Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly. Scrape the aubergine flesh away from the skin using a spoon, finely chop.
Zaalouk
Make cross-shaped incisions into the tomatoes. Place briefly in boiling water until the skin comes away (approx. 30 secs.), remove, rinse with cold water, peel. Dice the tomatoes, set aside. Heat the oil in a pan. Add the bay leaf and all of the spices up to and including the cumin, sauté briefly. Add the tomato puree and cook briefly. Add the tomatoes, season with salt, cover and simmer for approx. 10 mins. Add the aubergines, cover and simmer for approx. 10 mins. Squeeze the lemon wedges over the vegetables, add the wedges and simmer for approx. 10 mins. Remove the bay leaf and lemon wedges, mix in the herbs and olives.
Halloumi
Heat the oil in a non-stick frying pan. Fry the halloumi for approx. 1 min. on each side. Mix the honey with the fennel and coriander seeds and chilli flakes. Serve the zaalouk with the halloumi, drizzle the honey over the halloumi.
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