Crispy fried halloumi with Mediterranean vegetable dip
From Ik eet zo graag 2
About this recipe
Ingredients for
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Preparation
Cut the eggplant into pieces and set aside. Heat the cumin seeds in a pan until they give off their fragrance. Pour in quite a bit of olive oil and add the eggplant pieces. Season with salt and pepper. Simmer over medium heat with the lid on the pan, stirring frequently.
Quarter the tomatoes and remove the seeds and liquid. Cut the flesh into pieces. Finely chop the garlic and unzip the rosemary leaves.
When the eggplant is cooked (completely soft), add the diced tomatoes, garlic and rosemary. Simmer gently until you get a thick sauce. Season with salt and pepper and add the lemon juice.
Cut the halloumi into thin slices (usually they break in half, but that's not a problem) and fry them golden brown in a pan with some olive oil. Be careful because at the end they color quickly.
Put the vegetable dip in a bowl and arrange the crispy fried halloumi around it.
Tip: Vegetables cooking
I like it when you can still distinguish the vegetables and it doesn't become a uniform sauce. That's why I never let the vegetables cook longer than necessary.
Tip: Lunch
You can also prepare more vegetables and less halloumi and then serve it for lunch. Then cook the vegetables for a little less time so you get more of a ratatouille.
"At the sight of the thin halloumi slices served in a circle, crisply fried, I already get my mouth watering. This beautiful dish can be enjoyed as a hearty snack or as a light lunch."
"At the sight of the thin halloumi slices served in a circle, crisply fried, I already get my mouth watering. This beautiful dish can be enjoyed as a hearty snack or as a light lunch."
