Zaalouk with crispy hallumi

• porsi: SERVES 1

Bahan-bahan

aubergines 3 large

olive oil 5 tbsp, plus extra for drizzling

garlic 4 cloves, finely chopped

tomatoes 4, finely chopped

tomato purée 2 tbsp

ground cumin 2 tsp

paprika 2 tsp

dried chilli flakes ½ tsp

bay leaf 1

caster sugar a pinch

lemon ¼, juiced

coriander a small handful, finely chopped

halloumi 300g, cut into ½cm slices

warm pitta to serve

Petunjuk

• Prick the aubergines all over with a skewer. Carefully put over a medium gas flame and cook for 3-4 minutes each side, turning a few times until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it's cooked. Alternatively you can do this under a hot grill. Remove and leave to cool. Once cool, remove and discard the burnt skin. Cut off the tops and finely chop the flesh.

• Heat 3 tbsp of the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar. Season with a good pinch of salt. Add 100ml of water, mix well and bring to the boil. Cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.

• Tip the aubergines into the sauce and season. Cover and cook for a further 10-12 minutes, stirring occasionally, or until the sauce is lovely and thick. Add the lemon juice and coriander, and mix together.

• Heat the remaining 2 tbsp of oil in a frying pan and fry the halloumi for 1-2 minutes each side until golden and crisp. To serve, spread the zaalouk in a serving dish and top with halloumi. Give a final drizzle of olive oil and serve immediately with pitta.

Catatan

Zaalouk is served at room temperature as a side dish. It's perfect for dunking, so get plenty of warm soft pitta lined up. To make this into more of a meal, I like to serve my zaa/ouk with pieces of crispy, pan-fried ha//oumi. Although it's not really Moroccan, the salty cheese works perfectly with the richness of the aubergines.