SW recipe: Halloumi and aubergine stacks

Serves 4. Ready in 40 minutes

Ingredients:

  • Low-calorie cooking spray
  • 2 onions, finely sliced
  • 150ml boiling vegetable stock
  • 1 aubergine, sliced into 8 rounds
  • 100g reduced-fat halloumi cheese, cut into 4 slices
  • 2 tomatoes, each cut into 4 thick slices
  • Salt and freshly ground black pepper
  • 1 level tbsp extra-light mayonnaise
  • 1 tbsp fat-free natural fromage frais
  • 1 level tbsp harissa paste
  • Lemon wedges, to serve
Halloumi Aubergine Stack

Tempting: Halloumi and aubergine stacks

Method:

Spray a non-stick frying pan with low-calorie cooking spray and cook the onions for 7-8 minutes or until softened and golden.

Add the stock (be careful, it may steam up) and cook until it has evaporated. Set aside the onions.

Meanwhile, spray a griddle pan with low-calorie cooking spray and fry the aubergine for 4-5 minutes or until golden, turning once (you may need to do this in batches).

Spray the griddle pan with more low-calorie cooking spray and cook the halloumi for 2 minutes or until nicely charred, turning once.

Preheat the oven to 180C/Fan 160C/Gas 4.

To make the stacks, put four aubergine slices on a baking tray, spaced apart. Top with some onion and a slice of tomato, and season lightly.

Add a halloumi slice, tomato, more onion (reserving some to garnish) and finally aubergine. Season and bake for 10-15 minutes.

Mix the mayonnaise, fromage frais and harissa in a bowl.

Divide the halloumi stacks between plates and top with the creamy harissa paste and reserved onions.

Serve with lemon wedges and couscous tossed with halved cherry tomatoes and chopped spring onions.

 

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