I tested a corner before I remembered I needed to take a piccie! Yum yum…
I shouldn’t be on here as I have way too much work to do before I tittle off to the Libyan Pelagos. But I can’t stand it right now. So here’s one more recipe before I go. This has a bit more work than most of my recipes but is still pretty easy. Aubergines really work out much better if you take a bit of extra time to prepare them properly. So, after slicing them length ways I salted them, left them in a colander for an hour, rinsed them off, patted them dry, layered them in a greased dish, covered them in a layer of bacon and then pre-baked for twenty minutes to get them going. It definitely paid off as they were delicious and well cooked.
Everything else about this dish is piss easy to do. I believe in good easy food because I have to work, so have no time for faffing about playing chef. I want grub. Nutritious, sustaining, tasty nosh.
Here’s the recipe.
ps Haloumi freezes very well
2 or 3 aubergines sliced length ways
3 toms whizzed/pulped
1 chopped onion
2 cloves of garlic
1 fresh red chilli
8 rashers of bacon
1 pot of greek yoghurt
half a packet of grated haloumi cheese
1 tsp oregano
a little seasoning
Put the sliced aubergine in a colander and give a good sprinkling with sea salt. Leave for an hour, rinse, pat dry with kitchen paper or a freshly laundered tea towel, layer in a greased oven dish and cover with the rashers of bacon. Bake on a medium low heat in a pre-heated oven for 20 minutes to get the aubergine started.
Meanwhile, prepare the sauce. Here’s what I do: I quarter the toms after removing the tough middle bit and add to an electric whizzer along with the garlic and chillies and a little seasoning. I pulp the lot and then add the onion quarters, which I pulse till they are all chopped in with the sauce but NOT pulped. Once I take the aubergines out of the oven (don’t turn it off!), I cover the aubergine and bacon with the tomato sauce, sprinkle it with the oregano, spread a good thick layer of yoghurt over the top (Do it carefully with the back of a spoon to keep the sauce and yoghurt distinct and separate), then sprinkle over the grated Haloumi and drizzle with a little EVO oil. Bake on medium low for an hour until the top is a deep golden brown. Leave to cool in the oven for 20 mins before serving with a green salad. Serves 3 to 4 people.