Halloumi and aubergine stacks make a wonderful alternative to beefburgers - while the harissa and roasted red pepper really pep up caramelised red onions. Serve on wholemeal bread rolls with homemade sweet potato chips.
- 1/2 aubergine
- 250g halloumi
- 2 onions
- 2 tbsp. oil
- 1 tbsp. brown sugar
- 2 roasted red peppers, from a jar, if you don't have any fresh
- 2 tsp. harissa
Slice the aubergine and the halloumi into 8 thick slices. Finely slice the onions. Finely dice the peppers.
Heat a little of the oil in a large, heavy frying pan and add the onions. Fry over a very low heat for 10 minutes or until very soft and browned. Add the brown sugar, peppers and harissa, stir and cook until the sugar dissolves and the mix is jammy.
Meanwhile, heat oil in another frying pan. Fry the aubergine and halloumi on either side for 2-3 minutes or until golden and tender, then season with black pepper.
To serve, top each aubergine slice with a halloumi slice and add a dollop of red onion relish.