Prep
10 mins
Cooking
30 mins
Serves 2
Classic Crispy
Serves: 2
3 tbsp olive oil
1 aubergine, cut into rounds 1cm thick
2 cloves of garlic, finely chopped
1 tin chopped tomatoes
1 tsp Harissa paste
1 tsp sugar
1 block of Halloumi cheese, sliced
Bag of Florette Crispy salad
Natural yogurt
Fresh mint
Pomegranate seeds
2 flatbreads
Preheat your oven to 200c / gas 6.
Heat the oil in a large frying pan over a medium heat and fry the aubergine rounds on each side for a few minutes until golden brown. Remove and put to one side on a plate.
Turn the heat down and gently soften the garlic for a couple of minutes before adding the tomatoes, harissa, sugar and some salt and pepper to season. Heat through and then transfer to an oven proof dish.
Layer the aubergine rounds and halloumi slices on top of the tomato mix then drizzle with a little oil, bake in the oven for 20 minutes until the edges start to turn brown.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!