HALOUMI WITH BABA GANOUSH AND POMEGRANATE DRESSING
A mouthwatering Middle Eastern snack to enjoy on a wintry afternoon.
HALOUMI WITH BABA GANOUSH AND POMEGRANATE DRESSING
400g haloumi, sliced
1 tbs olive oil
2 tbs extra virgin olive oil
2 tbs pomegranate molasses*
1/2 cup flat-leaf parsley, roughly chopped
8 mint leaves, roughly chopped
2 tbs pine nuts, lightly toasted
Flatbread and lemon wedges, to serve
Baba ganoush
1kg (about 2 large) eggplants
3 garlic cloves, crushed
2 tbs tahini*
1 tbs Greek-style yoghurt
2 1/2 tbs lemon juice
1 tbs extra virgin olive oil
1. To make the baba ganoush, using tongs, hold eggplants directly over a gas flame, turning, for 20 minutes or until skin is blackened all over and the inside is very soft. (Alternatively, lightly brush eggplants with oil, place on an oven tray in a preheated oven at 210C and cook, turning halfway through cooking, for 20 minutes.)
2. Allow to cool, then peel off the skin and discard. (I find the best way is rubbing with kitchen paper, then scraping with a knife.) Blitz the flesh with the remaining ingredients in a food processor. Season with salt and pepper. Makes 2cups.
3. Rinse haloumi, then drain and pat dry. Heat olive oil in a large frying pan over medium heat until hot, then cook haloumi for 2 minutes each side or until well browned.
4. While it cooks, spread the baba ganoush over the base of a plate. Place haloumi on top. Whisk extra virgin olive oil with pomegranate molasses in a small bowl until combined. Drizzle over the haloumi and baba ganoush. Scatter over parsley, mint and pine nuts, and serve with flatbread and lemon wedges.
* Pomegranate molasses is available from delis and Middle Eastern food shops.
* Tahini is a sesame seed paste, available from health food shops and supermarkets.
DRINKS MATCH: 2011 De Iuliis Rose, Hunter Valley ($18)
*Recipe from the June issue of Feast.
