Brush Eggplant Slices With Olive Oil And Place Under A Hot Grill;

On the bun, stack eggplant, halloumi, and top with tomato (1) and lettuce. Wash the salt off the aubergine halves and dry with kitchen roll. Heat 2 tablespoons of oil in a large pan.

Preheat The Oven To 220°C / Gas 7.

1 medium aubergine sliced thinly 250 g halloumi cheese sliced thickly 100 g pomegranate seeds dressing: Add the aubergines, garlic, ginger, chilli. Juice of 2 lemons 2 cloves garlic crushed or grated 2 teaspoons tahini (optional) salt.

Make The Aubergine Curry Up To Two Days Ahead (Or Freeze), Then Fry The Halloumi When You Are Ready To Eat.

Method step 1 heat the oven to 200c/fan 180c/gas 6. Mix all salad dressing ingredients together and stir well. Toss the aubergines with 1 tbsp of the ras el hanout and 1½ tbsp of the oil on a baking sheet and season well.

Spread Aioli On 2 Halves Of A Burger Buns (4).

Smeer ze rijkelijk in met olijfolie en kruid met peper en zout.