Aubergine Stew with Halloumi
Aubergine Stew with Halloumi
Ingredients
- 1 aubergine 260 g
- 1 yellow onion
- 1 bell pepper yellow or red
- 1 tsp olive oil
- 2 cloves of garlic
- 800 g crushed tomatoes
- 0.5 dl milk
- 1 ml chili flakes
- 1 tsp cumin
- 0.5 cubes vegetable bullion
- salt to taste
- black pepper to taste
- 400 g halloumi
- 1 tsp olive oil
Instructions
- Cut aubergine into 2 cm cubes, slice onion, slice bell pepper into 2 cm pieces and mince garlic.1 aubergine, 1 yellow onion, 1 bell pepper
- Heat olive oil in a pan on medium high heat. Sauté aubergine, onion and bell pepper for about 8 minutes.1 tsp olive oil
- Add garlic, crushed tomatoes, milk, cumin and bullion and stir. Let simmer for 15 minutes. season with salt and black pepper.2 cloves of garlic, 800 g crushed tomatoes, 1 ml chili flakes, 1 tsp cumin, 0.5 cubes vegetable bullion, 0.5 dl milk
- Season with salt and black pepper.
- Cut halloumi into 2 cm cubes.400 g halloumi
- Heat olive oil in a separate pan on medium high heat. Cook halloumi until it has gotten some color on all sides.1 tsp olive oil
- Serve the stew on top of rice or pasta, and finish off with the halloumi.
- I also topped mine with some spinach and vegetable chips to make the picture more colourful, but that is optional of course!