Aubergine and halloumi pitta

Recipe by:

Currabinny Cooks

These versatile pitta pockets are great for a picnic or lunchbox, packed with spicy flavour and a zingy green tahini

Aubergine and halloumi pitta

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

6

MINUTES

CUISINE

COURSE

Main

Method

  1. Mix together the chopped tomatoes, cucumbers and sliced spring onion in a medium sized bowl.

  2. Squeeze over the juice from half a lemon and a pinch of sea salt. Mix around a little and then leave aside.

  3. To make the green tahini, blitz all the ingredients together along with 6 tablespoons of water in a food processor until you have a runny, smooth, lightly green sauce. Taste for seasoning and add a pinch of salt or a little more lemon juice if needed.

  4. Place the slices of aubergine in a large mixing bowl along with olive oil and a healthy pinch of sea salt. Mix around until each of the slices has soaked up a little of the olive oil.

  5. Heat a griddle pan or frying pan over a medium high heat and fry the aubergine slices, each side for 2-3 minutes until really tender and slightly charred.

  6. Fry the halloumi in a similar way with a little olive oil on your griddle or frying pan, 2-3 minutes each side so that you have nice golden crispy halloumi.

  7. Warm the pittas or lightly toast them. Cut an opening in them so you have a pocket and stuff them with a few slices of aubergine and halloumi.

  8. Add a spoon or two of the cucumber and tomato salad and drizzle generously with the green tahini sauce and lastly add a few splashes of hot sauce.

Ingredients

  • 1 large aubergine, cut into thin slices

  • olive oil 

  • 250g halloumi, cut into ½ inch slices 

  • 4 white pittas, warmed or lightly toasted 

  • hot chilli sauce

  • sea salt

  • black pepper 

  • For the green tahini:

  • 100ml tahini 

  • the juice of 1 lemon 

  • large handful of parsley 

  • large handful of mint 

  • large handful of basil 

  • For the salad:

  • 2 plum tomatoes, finely chopped

  • ½ cucumber, deseeded and cut into small cubes 

  • spring onion, finely sliced 

  • juice of ½ lemon 

  • pinch of sea salt 

Method

  1. Mix together the chopped tomatoes, cucumbers and sliced spring onion in a medium sized bowl.

  2. Squeeze over the juice from half a lemon and a pinch of sea salt. Mix around a little and then leave aside.

  3. To make the green tahini, blitz all the ingredients together along with 6 tablespoons of water in a food processor until you have a runny, smooth, lightly green sauce. Taste for seasoning and add a pinch of salt or a little more lemon juice if needed.

  4. Place the slices of aubergine in a large mixing bowl along with olive oil and a healthy pinch of sea salt. Mix around until each of the slices has soaked up a little of the olive oil.

  5. Heat a griddle pan or frying pan over a medium high heat and fry the aubergine slices, each side for 2-3 minutes until really tender and slightly charred.

  6. Fry the halloumi in a similar way with a little olive oil on your griddle or frying pan, 2-3 minutes each side so that you have nice golden crispy halloumi.

  7. Warm the pittas or lightly toast them. Cut an opening in them so you have a pocket and stuff them with a few slices of aubergine and halloumi.

  8. Add a spoon or two of the cucumber and tomato salad and drizzle generously with the green tahini sauce and lastly add a few splashes of hot sauce.