Recipe by: Hayden Quinn
Ingredients
- 4 tbs olive oil
- 1 large eggplant, cut in quarters
- 4 ripe tomatoes, roughly chopped
- 6 cloves garlic, chopped
- 1 tbs smoked paprika
- 1 tbs cumin
- Chili powder, to your taste
- Sea salt, to taste
- 1/4 cup coriander, chopped
- 1/4 cup parsley, chopped
- 2 x 180g Riverina Dairy Haloumi, cut in 2cm thick pieces
- 4 flatbreads
- Paprika, to garnish
- Extra virgin olive oil, to drizzle
- Lemon wedges, to serve
Zaalouk with Haloumi & Pita
Step 1. Heat your BBQ or griddle pan over medium heat. Start but rubbing down the eggplant quarters with half the olive oil and seasoning with salt. Place eggplant quarters on BBQ or griddle pan and cook until charred and flesh is soft and tender. Remove from heat and allow to cool to a point where you can handle, then chop into rough chunks.
Step 2. In a large fry pan over medium heat, add oil and dump in eggplant, tomato, garlic and spices. Cook until aromatic and tomatoes have collapsed. Remove from heat, allow to cool slightly and add to blender. Being careful with the hot contents, add fresh coriander and parsley and blitz together the mix until your get a slightly chunky consistency. You may need to add a little extra oil or even some water to loosen. Serve to a shallow serving bowl.
Step 3. Using the same BBQ or griddle pan, grill the Riverina Dairy Haloumi until you have golden bar marks and do the same with the flatbreads.
Step 4. Serve the zaalouk with breads, haloumi and garnish the dish with herbs, paprika, extra olive oil and lemon wedges.
