Skip to main content Search

Harissa eggplant, tomato and halloumi
5.0 1 rating
Prep. 15 min
Total 50 min
4 portions
Sign up for free

Ingredients

  • Lebanese eggplants (approx. 3), cut into slices (1 cm)
    300 g
  • sea salt
    1 ¼ tsp
  • harissa paste
    1 tbsp
  • extra virgin olive oil plus an extra 1 tbsp
    40 g
  • brown onion cut in half
    80 g
  • garlic cloves
    2
  • canned diced tomatoes (400 g)
    1 can
  • sugar
    ½ tsp
  • ground black pepper to season
  • halloumi cut into slices (0.5 cm) and cut in half again
    180 g
  • couscous
    200 g
  • Vegetable stock paste
    20 g
  • water
    500 g
  • ground cumin
    ¼ tsp
  • currants
    1 tbsp
  • lemon juice only, to drizzle
    ½
  • pine nuts toasted
    1 tbsp
  • fresh mint leaves only
    3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1016.7 mg
Protein 14.4 g
Calories 2018.7 kJ / 482.5 kcal
Fat 25.5 g
Fibre 5.9 g
Saturated Fat 8.9 g
Carbohydrates 51.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Varoma® Steaming Dish 7 Recipes
Australia and New Zealand

You might also like...

Aussie potato salad

4.7(831)

1 h 30 min

Baked salmon sushi cups

4.7(18)

30 min

Rich tomato relish

4.5(19)

2 h 15 min

Pan de Sal

4.8(51)

2 h 20 min

Wheat, nut and dairy free muesli slice

4.2(72)

1 h 45 min

Steamed asparagus with caper crumbs

4.5(17)

30 min

Community fave brown rice salad

4.7(83)

55 min

Avial (vegetables in yoghurt)

4.1(18)

30 min

Onion bhaji

4.9(69)

45 min

Potatoes and green beans with parsley pesto

4.8(265)

35 min

Keftethes (Greek meatballs)

4.7(86)

40 min

Superfood salmon salad

4.7(173)

1 h 5 min

 Show all
Show all