This combination of Aubergine and Haloumi accompanied by Fried Tortillas is inventive and delicious.


  • 90ml olive Oil

  • Juice of one lemon

  • 2 Chopped garlic cloves

  • Dash of Tabasco sauce

  • 4 long Aubergines

  • A pack of flour tortillas

  • Sea Salt

  • Fresh basil/ coriander leaves

  • Haloumi Cheese cut into slices

  • Olive oil for brushing

  • Dash of Tabasco

  • 500g packet of frozen broadbeans

  • 400 gram pack of chickpeas, drained

  • 1 small red onion, finely diced

  • 2 chopped garlic gloves

  • 1 tbs ground Cumin

  • 1 tbs Paprika

  • 100ml Olive Oil

  • 1 tbs Tamari

  • Juice of ½ lemon

  • Dash of Tabasco Sauce

  • Chopped Coriander

  • Chopped parsley


  • 1.

    Make up a dressing with 4 tbs of olive oil, the lemon juice, garlic, Tabasco and some salt.

  • 2.

    Place the aubergines on the BBQ (othereise used the naked flame on the stovetop) and cook, turning regularly for anround 8 minutes until they are charred and the skin comes away easily.

  • 3.

    Prick with a fork to test they are soft all the way through.

  • 4.

    Pop the aubergines on a board, and make cuts in them approximately 1cm apart, without cutting all the way through.

  • 5.

    Either remove the charred skin by inserting the point of a fine blade under it and lifting it off.

  • 6.

    Otherwise serve as is, so people can remove the skin themselves.

  • 7.

    Place the aubergines on a serving plate and douse generously with the dressing and the herbs.

  • 8.

    For the haloumi, brush the cheese slives with olive oil and Tabasco, place on a grill and cook until attractively striated on both sides.

  • 9.

    Heat the remaining oil in a frying pan and fry the tortillas one at a time, until golden on both sides, puffy and patched with black.

  • 10.

    Cook the broadbeans in a large pan of boiling water, for 7 minutes, then drain and refresh under cold water. Drain again and slip the grey skin off each bean.

  • 11.

    Mix everything together except the herbs and leave to marinate for 20 mins.

  • 12.

    Taste and adjust the spicing if necessary.

  • 13.

    Mix in most of the herbs at the last minute, reserving a little to scatter on top.

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