Aubergine stew with halloumi, pine nuts and herbs

Aubergine stew with halloumi, pine nuts and herbs

This wonderful recipe belongs to Charlotte Lampard. Charlotte used to run The Kitchen at Yearlstone Vineyard at Bickleigh near Tiverton. She, like me gets enormous pleasure from cooking. This particular recipe was to me a “stand out” from her book “Charlotte’s Kitchen”. I couldn’t wait to cook it and put it on Tara’s Busy Kitchen with Charlotte’s permission of course! Charlotte specialises in recipes that take less than 20 minutes which is perfect for me. I love quick and tasty homemade meals. When I get in late I want a healthy meal on the table in less than 30 minutes. The recipes from Charlotte’s book tick all the right boxes. Homemade, tasty and quick. Absolutely perfect.

Aubergine stew with halloumi, pine nuts and herbs
Serves 2
Write a review
  1. 4 tblsps olive oil
  2. 55g butter
  3. 300g red onions, chopped
  4. 3 cloves garlic, chopped
  5. 400g tin chopped tomatoes
  6. 1 tsp ground cumin
  7. 2 tsp castor sugar
  8. 300g aubergines, cut into bite sized pieces
  9. Good handful of walnuts or pine nuts
  10. 175g halloumi cheese
  11. Handful of chopped mint
  12. Handful of chopped coriander
  13. Salt and pepper to taste
  1. Heat 2tbsps of the oil with the butter in a large pan; add the onions and cook over a gentle heat for 15 minutes. Add the garlic and cook for 2 minutes, then stir in the tomatoes, cumin, sugar, salt and pepper. Take the pan off the heat.
  2. In a clean pan, heat all but 1/2 a tablespoonful of the rest of the oil and fry the aubergines until golden. Alternatively, mix the aubergine with the olive oil in a bowl, spread it over a baking tray and cook in the oven, preheated to 180C/glass 4, for about 30 minutes. This way you use less oil, as aubergines are very thirsty when fried. (I roasted my aubergines in the morning before work to save time in the evening.)
  3. Mix the tomato mixture and nuts and the cooked aubergine. Cook until the sauce thickens a little.
  4. Meanwhile cut the halloumi into slices and fry in the remaining oil until golden. Add mint to the aubergine mixture and place the halloumi on top. Sprinkle with coriander and serve with a green salad or some crisp green vegetables. I used sugar snap peas. Delicious.
Tara's Busy Kitchen (and other stories)

If you would like to buy a copy of Charlotte’s book, priced at £7.50 contact her direct on [email protected]

One thought on “Aubergine stew with halloumi, pine nuts and herbs

Leave a Reply