Carb-Conscious Baked Haloumi

Nutrition per serve

Ingredients

• 2pcs zucchini
• 1pcs eggplant
• 1pcs onion
• 1clove garlic
• 180g haloumi
• 1pcs vegetable stock cubes
• 400g diced tomatoes
• 50g tomato paste
• 2g dried oregano
• 50g rocket leaves
• 23ml olive oil
• 125ml (½ cup) boiling water
• 5ml sugar
• 10ml white wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Bake zucchini
   Preheat the oven to 200C, fan-forced. Grease a 1L (4 cup) ovenproof dish. Slice the zucchini 1cm thick lengthwise, then halve widthwise. Put the zucchini in the ovenproof dish, brush with 1 tsp olive oil and season with salt and pepper. Bake for 15 mins or until the zucchini is softened.
2. Step 2 — Cook eggplant
   While the zucchini is baking, cut the eggplant into 2cm chunks (only 300g/3½ cups eggplant is required for this recipe). Heat 1 tbs olive oil in a medium frypan over medium heat. Cook the eggplant, covered, stirring occasionally, for 5 mins or until softened.
3. Step 3 — Prep ingredients
   While the eggplant is cooking, coarsely chop the onion. Crush or finely chop the garlic. Add the onion and garlic to the eggplant and cook, stirring occasionally, for 3 mins or until the onion is softened. Drain the haloumi and dry on paper towel. Thinly slice the haloumi. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
4. Step 4 — Make sauce
   Add the tomatoes, stock and half the tomato paste* to the eggplant mixture and bring to a simmer. Cook, stirring occasionally, for 5 mins or until slightly reduced. Stir in 1 tsp sugar. Taste, then season with salt and pepper.
5. Step 5 — Bake
   Pour the sauce over the zucchini. Top with the haloumi, brush with 1 tsp olive oil and scatter with ½ tsp dried oregano*. Bake for 15 mins or until the haloumi is golden and melted.
6. Step 6 — Get ready to serve
   Meanwhile, put 2 tsp white wine vinegar and 2 tsp extra virgin olive oil in a large bowl, season with salt and pepper and stir to combine. Add the rocket and toss to coat. Serve the baked haloumi at the table with the dressed rocket.

Allergens

Sulphites, Milk