Aubergines in Tamarind Sauce with Baked Halloumi & Saffron Rice

Name: Aubergines in Tamarind Sauce with Baked Halloumi & Saffron Rice
Cuisine: Asian, Middle Eastern
Ingredients: 15 ml vegetable oil, plus extra for frying aubergines; 2 large onions, sliced into half moons; 1 garlic bulb, cloves peeled and smashed; 1 tsp ground cinnamon; 3 tbsp tamarind paste; 800 g tinned chopped tomatoes; 4 tbsp runny honey, for aubergines; 6 aubergines, halved and cut into large wedges; Sea salt and black pepper; 250 g halloumi; 2 tbsp rose harissa; 2 tbsp runny honey, for halloumi; 1 lime, juice; 180 g basmati rice; 15 ml vegetable oil, for rice; 0.5 garlic bulb, cloves peeled and thinly sliced; 1 pinch saffron; 50 g fresh dill, finely chopped; 50 g unsalted butter, diced; 200 g frozen peas; 4 flatbreads, to serve

6 steps

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Updated at: Fri, 23 Oct 2026 19:31:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories959.2 kcal (48%)

Total Fat40.2 g (57%)

Carbs137.1 g (53%)

Sugars65.7 g (73%)

Protein29.7 g (59%)

Sodium1993.8 mg (100%)

Fiber27.1 g (97%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat 15 ml oil in a large sauté pan over medium heat. Brown the onions for 8–10 minutes without burning. Add the smashed garlic and cinnamon and cook for a couple of minutes. Stir in tamarind, tomatoes and 4 tbsp honey. Season generously and simmer gently for 1 hour.

Step 2

Heat about 2.5 cm vegetable oil in a large saucepan. Fry the aubergine wedges for about 15 minutes, turning occasionally, until browned and cooked. Drain on kitchen paper and pat away excess oil. Carefully stir the aubergines into the finished sauce.

Step 3

Preheat the oven to 220°C, fan 200°C. Put the halloumi on baking paper laid over a large square of foil. Mix the harissa, 2 tbsp honey and lime juice and pour over the cheese. Wrap the paper and foil around it and seal tightly. Bake on a small tray for 30 minutes.

Step 4

Cook the basmati according to packet instructions. Drain, rinse under cold water and drain again.

Step 5

Heat the rice oil over medium-low heat. Fry the sliced garlic for 1–2 minutes until soft and golden at the edges. Add saffron and dill and fry for a few minutes. Season. Melt in the butter, add the cooked rice and stir-fry for 2–3 minutes. Add the peas and cook for a few more minutes, then cover and cook for a final 10–15 minutes.

Step 6

Serve the aubergines with slices of baked halloumi, saffron rice and flatbreads.