I love rich flavoured ratatouille. I love halloumi. One day when I was on assignment for creating a few recipes with Haloumi last year, it dawned on me: In the culinary world when you get it right, 1+1 = 3. That is to say, two things on their own that are yummy, brought together, end up being even more delicious than simply the adding of them together.
Enjoy this super easy to make, one pan meal and serve it with a side of rice, quinoa or crusty bread and some greens of some sort. If you can’t do starches you could have it with a cauliflower mash. Heaven!
Hope you love it as much as I do and snap a pic and share it with me on insta if you feel inclined. I love seeing your efforts in the kitchen – and they’re usually way more pretty than my rustic vibes! @lowtoxlife over there if you want to come and say hi.
Real Food. Healthy People. Happy Planet.
My "Ratatoumi" - where Ratatouille meets Haloumi (and yes, that's as delicious as it sounds!)
- 1 tsp sweet paprika
- 1/4 cup olive oil
- 1 medium purple onion roughly chopped
- 1 tsp quality sea salt
- 1 medium eggplant chopped into 1 inch cubed chunks (2 cups)
- 1 tsp salt for the eggplant
- 1 large zucchini or two small ones chopped into rough chunks (2 cups)
- 1 cup passata or tinned tomatoes but I prefer glass storage for my tomatoes
- 1 cup stock/broth veggie or chicken
- 1/4 cup water
- 1 tsp dried provence herbs / french herb blend
- 1 tsp local raw honey or maple syrup
- 1/2 bunch parsley fresh, roughly chopped for garnish
- 250 g block of haloumi cut into 1/2 cm thick slices.
- 1/3 tsp salt and pepper to taste i usually add about 1/3 to the veggies before topping with haloumi
- Scatter salt over your eggplant chunks and draw water from them for about ten minutes, then towel dry. While the salt is working its eggplant magic, chop up everything else to have ready.
- Heating the oil in a frying pan then add the chopped onion and fry for a few minutes.
- Add your cubes of eggplant until a little golden.
- Add spices, herbs, zucchini chunks, passata, stock and honey.
- Cook on a mild bubble-bubble for 15 minutes.
- Heat your grill to high heat. Remove the pan that’s had everything bubbling in it from the heat and now pop the slices of haloumi across the top of the veggie mix.
- Place under the grill for a few minutes until the halloumi gets some golden colour
- Pull the pan out of the grill and scatter the fresh parsley and a few twists of the pepper mill and serve with quinoa, rice, bread, cauli mash and a leafy green salad or wilted greens.