Jacket Aubergine
Jacket Aubergine
Ingredients
For the Jacket Aubergine
- 4 aubergine
- 1 cup hummus, as needed
For the Hot Honey Halloumi
- 1 pound halloumi, sliced
- 1/4 cup honey
- 1 teaspoon spicy sauce or chili flakes, or to taste
For the Middle Eastern-Inspired Salad
- 1 cucumber, diced, seeds removed for extra crunch (optional)
- 1 bunch parsley, chopped
- 1 bunch coriander, chopped
- 1 handful mint leaves
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons pomegranate molasses, or balsamic vinegar
- 1 teaspoon garlic, minced (from 1-2 cloves)
- 1 teaspoon chili paste or flakes
Instructions
- 1
Preheat your oven to 180 degrees Celsius. Stab each aubergine all around with a fork to allow steam to escape during baking.
⏱️ 5 min•🌡️ 180
- 2
Place the stabbed aubergines on a baking sheet and bake in the preheated oven for 45 minutes to 1 hour, or until they are very tender when squeezed.
⏱️ 60 min•🌡️ 180
- 3
While the aubergines are baking, prepare the hot honey halloumi. In a small bowl, combine the honey with your chosen spicy sauce or chili flakes to create the hot honey. Set aside.
⏱️ 5 min
- 4
Heat a frying pan over medium-high heat. Add a little oil if needed, then fry the sliced halloumi pieces until golden brown and crispy on both sides. Once cooked, toss the fried halloumi in the prepared hot honey until evenly coated.
⏱️ 10 min
- 5
Prepare the salad. Dice the cucumber into small cubes. If desired, remove the seeds for extra crunch. Chop the parsley and coriander. Add the chopped herbs and a handful of mint leaves to a medium bowl.
⏱️ 10 min
- 6
Make the dressing. In a separate small bowl, whisk together the olive oil, red wine vinegar, pomegranate molasses (or balsamic vinegar), minced garlic, and chili paste or flakes until well combined.
⏱️ 5 min
- 7
Pour the prepared dressing over the chopped cucumber, parsley, coriander, and mint leaves in the bowl. Mix well to ensure all the salad ingredients are thoroughly coated.
⏱️ 2 min
- 8
Once the aubergines are baked and tender, carefully remove them from the oven. Place each aubergine on a serving plate. Slice each aubergine open lengthwise down the middle, being careful not to cut all the way through.
⏱️ 2 min
- 9
Using a fork, gently mash some of the soft aubergine flesh inside each opened aubergine to create a cavity and mix it slightly with the skin. Spoon a generous amount of hummus into the opened aubergine, spreading it evenly within the cavity.
⏱️ 3 min
- 10
Spoon the dressed salad mixture over the hummus inside each baked aubergine.
⏱️ 2 min
- 11
Arrange the hot honey halloumi pieces on top of the salad-filled aubergine. Drizzle any remaining hot honey from the halloumi pan, or additional hot honey, over the halloumi and the entire dish for a final touch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jacket Aubergine
For the Jacket Aubergine
- 4 aubergine
- 1 cup hummus, as needed
For the Hot Honey Halloumi
- 1 pound halloumi, sliced
- 1/4 cup honey
- 1 teaspoon spicy sauce or chili flakes, or to taste
For the Middle Eastern-Inspired Salad
- 1 cucumber, diced, seeds removed for extra crunch (optional)
- 1 bunch parsley, chopped
- 1 bunch coriander, chopped
- 1 handful mint leaves
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons pomegranate molasses, or balsamic vinegar
- 1 teaspoon garlic, minced (from 1-2 cloves)
- 1 teaspoon chili paste or flakes
Instructions
- 1
Preheat your oven to 180 degrees Celsius. Stab each aubergine all around with a fork to allow steam to escape during baking.
⏱️ 5 min•🌡️ 180 - 2
Place the stabbed aubergines on a baking sheet and bake in the preheated oven for 45 minutes to 1 hour, or until they are very tender when squeezed.
⏱️ 60 min•🌡️ 180 - 3
While the aubergines are baking, prepare the hot honey halloumi. In a small bowl, combine the honey with your chosen spicy sauce or chili flakes to create the hot honey. Set aside.
⏱️ 5 min - 4
Heat a frying pan over medium-high heat. Add a little oil if needed, then fry the sliced halloumi pieces until golden brown and crispy on both sides. Once cooked, toss the fried halloumi in the prepared hot honey until evenly coated.
⏱️ 10 min - 5
Prepare the salad. Dice the cucumber into small cubes. If desired, remove the seeds for extra crunch. Chop the parsley and coriander. Add the chopped herbs and a handful of mint leaves to a medium bowl.
⏱️ 10 min - 6
Make the dressing. In a separate small bowl, whisk together the olive oil, red wine vinegar, pomegranate molasses (or balsamic vinegar), minced garlic, and chili paste or flakes until well combined.
⏱️ 5 min - 7
Pour the prepared dressing over the chopped cucumber, parsley, coriander, and mint leaves in the bowl. Mix well to ensure all the salad ingredients are thoroughly coated.
⏱️ 2 min - 8
Once the aubergines are baked and tender, carefully remove them from the oven. Place each aubergine on a serving plate. Slice each aubergine open lengthwise down the middle, being careful not to cut all the way through.
⏱️ 2 min - 9
Using a fork, gently mash some of the soft aubergine flesh inside each opened aubergine to create a cavity and mix it slightly with the skin. Spoon a generous amount of hummus into the opened aubergine, spreading it evenly within the cavity.
⏱️ 3 min - 10
Spoon the dressed salad mixture over the hummus inside each baked aubergine.
⏱️ 2 min - 11
Arrange the hot honey halloumi pieces on top of the salad-filled aubergine. Drizzle any remaining hot honey from the halloumi pan, or additional hot honey, over the halloumi and the entire dish for a final touch.
⏱️ 1 min