Roasted summer vegetables with baba ghanoush
In this recipe from Huhu Café at Waitomo, summer vegetables are combined with the salty tang of haloumi to make a dish that's ideal for a relaxed Sunday lunch or to serve as a platter with a cold drink.
|1 to taste||Salt & freshly ground pepper|
|1 to drizzle||Olive oil|
To prepare Baba ghanoush:
- Chargrill the aubergine in a very hot heavy-based frying pan until charred on the outside. Put into a hot oven and cook until mushy. Remove from the oven and allow to cool.
- Peel the aubergine, then blend to form a purée. Add garlic and tahini and blend. Add lemon juice and salt and pepper. With the motor running, slowly add the oil until a porridge-like consistency forms.
To prepare the Vegetables:
- Place the aubergine (sliced), courgettes (sliced) and the capsicums (seeded and cut into quarters), in a hot heavy-based frying pan with a good drizzle of oil and chargrill until cooked. Remove from the pan and lower the heat. Add the haloumi to the pan and cook until golden brown on each side.
- To serve, put a large spoonful of baba ghanoush on the centre of each plate and arrange the vegetables around it. Scatter haloumi over top and serve with lavash.