Haloumi Crumbed Eggplant with Turkish Tomato Confit
Haloumi Crumbs: Makes about 4 – 5 cups
- 300g fresh breadcrumbs
- 160g haloumi, patted dry and chopped
- 1 cup Italian parsley, finely chopped
- 3 tbsp parmesan, grated
- 80g fetta, chopped
- 1 lemon, grated zest only
- Salt and pepper to taste
Turkish Tomato Confit: Makes about 4 cups
- 1 A10 tin Italian peeled tomatoes, drained well and crushed
- 1 small red chilli, halved and seeded
- ¼ cup caster sugar
- 1 large red onion, very finely diced
- 1/3 cup red wine vinegar
- 2 tsp caraway seeds, roasted and finely ground
- 1 tsp cumin seeds, roasted and finely ground
- 2 tsp coriander seeds, roasted and finely ground
- seasalt to taste
- ¼ cup loosely packed flat leaf parsley
- ¼ cup loosely packed coriander
- ¼ cup loosely packed mint leaves
- 2- 3 Tablespoons extra virgin olive oil
- 3 eggplant, small – medium
- Olive oil, for cooking
- 1½ cups flour – for crumbing
- 3 eggs – beaten with 1 tsp water
- Haloumi crumbs
In a food processor, blend the parsley, haloumi and a third of the bread for approximately 20 seconds until coarse. Add remaining ingredients and pulse to combine, approximately 10 – 15 seconds. Do not over blend or mixture will become too wet. Chill.
These crumbs will hold for 2 days and freeze pretty well.
Turkish tomato confit
In a heavy based saucepan, combine tomatoes, chilli and sugar. Cook over medium heat until there is no more liquid present, be careful the mixture doesn’t catch, set aside.
In a separate saucepan, tall rather than flat,gently reduce the red wine vinegar and onions to a glaze, add to tomatoes.
Season with spices and salt, Cool.
Once cool, add coarsely chopped herbs and finish with the olive oil. Leave at room temperature for 30 minutes for the flavours to settle before serving.
Slice eggplant into about 8mm thick rounds, lay out in a colander or tray and salt liberally and rest 20 minutes.
Meanwhile, prepare the crumbing set. Rinse the eggplant quickly under cold running water, drain and dry well on a tea towel.
Pass each piece of eggplant through the flour, egg and finally, the haloumi crumbs.
Set aside and repeat with the remaining slices of eggplant.
Cook in a frying pan on medium heat, with a generous splash of olive oil. Once golden on the 1st side, turn over and repeat on the other side. Transfer to a baking tray (don’t pile up). When all frying is finished, place in the oven until cooked through, approximately 3 – 4 minutes. Season with salt and pepper and serve at once with Turkish tomato confit.
John Hawkesby’s wine recommendation
Mount Riley 2009
Julicher 99 Rows 2009