Roasted Halloumi with Aubergine

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the aubergine cubes dry with paper towels to remove excess moisture, which helps them roast more evenly.

   Tip: Drying the aubergine prevents it from becoming soggy during roasting.

2. 2

   In a large bowl, toss the aubergine cubes and red onion wedges with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking tray and roast for 20 minutes, stirring halfway through.

   Tip: Spread vegetables in a single layer to ensure even caramelization.

3. 3

   While the vegetables roast, prepare the harissa glaze by mixing harissa paste, pomegranate molasses, minced garlic, and lemon juice in a small bowl.

4. 4

   After 20 minutes, remove the tray from the oven and push the vegetables to the sides, creating space in the centre. Arrange the halloumi slices on the tray and return to the oven for 12-15 minutes until the cheese is golden and the aubergine is tender.

   Tip: The halloumi will develop a beautiful golden crust on the outside while staying creamy inside.

5. 5

   In the last 2 minutes of cooking, drizzle the harissa-pomegranate glaze over the vegetables and cheese, then return to the oven briefly to caramelize slightly.

6. 6

   Remove from the oven and immediately drizzle with the remaining 2 tablespoons of olive oil. Scatter fresh mint and pomegranate seeds over the top for colour and freshness.

7. 7

   Serve warm as a vegetarian main course or as part of a mezze platter, ensuring each plate has roasted vegetables, golden halloumi, and a generous spoonful of the sauce.