This post is sponsored; but I only promote what I love and genuinely use – and these guys are great, first press olive oil from Cyprus by an incredibly ethical company. Find out more about Aloades Olive Oil – or try their olive oil – here.
Check out Aloades Blog Post featuring more Greek recipes:
This recipe is really about those baby aubergines and the delicious olive oil that is infused with all the aromatics. This dish makes for the perfect brunch, with the added benefit the aubergines will last a couple of weeks submerged in the oil to use on anything else you want
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing Ingredients:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.