My "Ratatoumi" - where Ratatouille meets Haloumi (and yes, that's as delicious as it sounds!)
medium purple onion
quality sea salt
chopped into 1 inch cubed chunks (2 cups)
salt for the eggplant
large zucchini or two small ones
chopped into rough chunks (2 cups)
or tinned tomatoes but I prefer glass storage for my tomatoes
veggie or chicken
dried provence herbs / french herb blend
local raw honey or maple syrup
fresh, roughly chopped for garnish
block of haloumi
cut into 1/2 cm thick slices.
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.
How good does that sound, right?