Difficulty : Medium ( Equipment : Roasting tin , a pan )
1 Large aubergine ( Washed and thinly sliced in full moon shape )
200 gms of Halloumi cheese ( Indian paneer can also be used. Thinly sliced into a rectangular shape )
1 small romaine lettuce ( washed )
4 tbsp of natural yogurt
2 tbsp of sriracha sauce ( Maggi hot and sweet can also be used )
Handful of fresh rosemary
Handful of dried parsley
A pinch of turmeric , salt, black pepper and Cajun seasoning
1 tsp of coconut oil ( olive , rice bran can also be used )
1 Pitta bread – large size ( wholemeal or white bread can also be used instead ) – Pitta should be toasted
1.Pre-heat oven to 200 degree and on the side, lay out the pieces of sliced aubergine on a roasting tray, sprinkle with cajun seasoning, pepper , fresh rosemary and 1 tsp of coconut oil. Mix it well and pop it in the oven for 10 mins
2.Keep an eye on the aubergine and after 10 mins, take it out, flip the aubergines to less cooked side and pop it back in for another 5-10 mins,. Cook until it turns slightly brown.
3.Take a pan, add little coconut oil and throw in the halloumi cheese. Sprinkle turmeric over the cheese and start to slow cook it on both sides. Continue to cook until it is slightly crispy and turns brown. Then take it off the heat.
4.For the dip, take a small bowl, add 1/2 tbsp of sriracha sauce to it along with the yogurt and a sprinkle of dried parsley. Mix it well.
5.Time to assemble. Take a toasted pitta bread , slice it into 4 portions or less depending on how big you would like each toast to be. Add a small layer of sriracha sauce ( not the dip, but the sauce itself ), add a layer of lettuce, followed by halloumi cheese and then aubergine on the top. Add a dollop of yogurt dip on the top and add some more parsley if you like. Repeat this for all the toasts and its ready to serve :-). You can also add some salt on the top but since Halloumi is salty, I skipped it for this recipe.