This recipe for Halloumi, Hummus and Aubergine Burgers makes the perfect weekend lunch
4 red onions – slice finely
1 aubergine – cut into thin slices (5mm)
200g vegetarian halloumi – cut into slices (2 per person)
1 tbsp sugar (from your pantry)
2 tsp harrisa (use less if you prefer milder flavour)
4 tbsp hummus
2 loaves ciabatta
paper towels (from your pantry)
olive oil, salt & pepper(from your pantry)
Lay the aubergines on a paper towel and sprinkle with sea salt.
Put tomatoes in a bowl, cover with boiling water and leave for a few minutes. Then drain and add cold water. Leave to cool and then peel the skin away. Quarter the tomatoes, scrape away the seeds and roughly chop the flesh.
Add a few glugs of olive oil to a pan on medium to high heat. Tip in the onions and cook for about 8 minutes until nice and golden brown. Then add the tomato and cook for 3 more minutes. Finally add the sugar and harissa to the onion and cook for about a minute until the sugar melts
Place another pan onto medium to high heat with a few glugs of olive oil. Pat the salt off the aubergines with a paper towel. Add the aubergine slices to the pan, making sure that they do not overlap. Fry briefly (a few minutes) on each side until they are light brown, then remove and lay them on a paper towel. Fry the halloumi slices in the remaining oil until golden on both sides
Cut the ciabatta loaf in half. Cut each piece in half again lengthwise. Grill lightly.
To serve, spread the hummus on the ciabatta slices, cover with aubergine and halloumi slices and top with a generous serving of harissa and onion relish.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.