Halloumi Aubergine Rolls

This is my take on pigs in blankets for the festive season, but just as good all year round.

To make 12 rolls

3 large aubergines
Olive oil
Harissa paste
1 pack of halloumi cheese

Top and tail the aubergines then slice lengthwise, first removing two opposite sides, then slice the remaining aubergine into four long slices lengthwise.

Brush generously with olive and then either griddle until browned and soft or pop them into the oven for around 20 minutes at 200C

You should now have 12 golden brown aubergine sheets

Spread a little harissa paste on each – about a teaspoon but you can vary the amount depending on how hot you like them.

Cut the block of halloumi into 12 equal sized sticks.

Take an aubergine slice and place with the thinner end towards you. Place a halloumi stick across the thin end then roll up towards the thicker end. Try to keep it fairly tight. Place each roll onto a baking sheet lined with parchment.

When they are all done put them into the oven at 180C for around 15 minutes until the halloumi has softened.

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Harissa Braised Aubergine With Coconut & Chickpeas

A quick, hearty dinner. No cooking required and, better still, very little washing up. Just place it all in the pot, put it in the oven, wait for an hour or so, then serve. That’s really all there is to it (apart from a quick cooking of the aubergine to make is silky soft).

In the unlikely event you have any leftovers, it tastes even better the next day served at room temperature or reheated. be careful when reheating rice and make sure everything is piping hot before eating.

Serves 4

3-4 tablespoons olive oil
1 carrot – sliced
2 tablespoons Harissa paste
1x400g tin of Coconut Milk
2 aubergines – cut lengthways
1 tablespoon light soy sauce
1 cloves garlic – finely chopped
1 small red pepper – diced
1x400g tin chick peas
A small piece of cinnamon stick – about 2-3cm

Start by brushing the aubergine slices with generous amounts of olive oil. They place on a hot griddle, fry or roast in the oven, turning once, until softened. If using a griddle you’ll get attractive charred stripes.

Put the oven on at 180C. Now take a casserole dish with a lid and add the coconut milk, harissa paste, carrots, soy sauce, garlic, peppers, cinnamon and drained chick peas. If you like things a little spicy, add a sliced red chili. Stir well then place the aubergine slices on top and spoon some of the sauce over the top. Pop the lid on and place in the oven for at least an hour.

Serve with steamed rice flavoured with coriander and mint.

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