Okay, so that title doesn’t sound exactly thrilling, but just wait ‘til you taste the dish.
Most of you will know about my halloumi pie. If you don’t, go here.
A lot of you will also know about my love for aubergines. That much maligned – and oft poorly cooked – vegetable, that can be as silky and comforting as any chicken soup, or as spiced and punchy as one of The Rib Man’s sauces.
Here we go. Comfort food for a work from home, watch the comet landing day.
YOU DO NOT NEED TO ADD SALT TO THIS.
1 x pack of halloumi, grated*
1 x 250g pack grated mature cheddar
1 small bunch fresh mint, finely chopped
Large handful of sultanas
4 small eggs
1 tsp dried mint
1/2 level tsp ground cinnamon
1 large aubergine, cut into thick slices (enough to cover the base of the dish)
olive oil, the good stuff, as it’s a main flavour
Lay the aubergine slices on the bottom of a deep sided casserole dish. One that you know you can safely get baked cheese off of again. Don’t say I didn’t warn you.
Brush – or if you’re me, drizzle - very generously with oil, and bake or grill until golden on one side.
Turn them and bake them until they are soft all the way through.
While they are baking, mix all of the ingredients for the topping together. I used 4 small eggs, but you may only need 3 depending on your eggs. Just enough to hold the cheeses together, there need be no extra eggy liquid in there.
I started with 2, and added more as I went.
Pour on the topping, and cover them. The cheese will spread out.
I baked it at 170C Fan which should be a Moderate oven / 325F / 160C / Gas 3/4.
You want the edges all browned and bubbly and the middle set.
Serve when it’s stopped being volcanic.
(You can use peppers, or courgettes too. Just make sure they are well cooked.)
*I use Cypress brand, as it’s the most consistent, in both texture and salt levels.