- Prick the aubergines all over with a knife and then chuck them straight onto a gas flame. Cook for about 10-12 minutes, turning couple of minutes once charred to cook evenly. You want them to look burnt and a little battered on the outside and be lovely and tender inside.
- Meanwhile heat 2 tbsp. of the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato puree, cumin, paprika and a good pinch of salt. Add 100ml of water, mix well and bring to the boil. Cover, reduce the heat to low and cook for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.
- Transfer the aubergines to the tomato sauce. Mix well and check the seasoning. Cover and cook for another 10-12 minutes, stirring occasionally, or until the sauce is lovely and thick. Add the lemon juice, chuck in the coriander and mix together.
- Whilst the aubergines cook in the sauce, heat the remaining oil in a large frying pan over a medium heat. Carefully place the halloumi slices into the pan and cook for 1-2 minutes each side until golden and crispy.
- To serve the dish, spread the zaalouk onto a serving dish and top with halloumi. Give a final drizzle of olive oil and serve immediately with pitta.
2 large aubergines
4 tbsp. olive oil, plus extra for drizzling
4 cloves garlic, finely chopped
4 tomatoes, finely chopped
2 tbsp. tomato puree
2 tsp. ground cumin
2 tsp. paprika
Juice of 1/2 of a lemon
A handful of finely chopped coriander leaves
250g halloumi cut into ½ cm slices
Warm pitta to serve