Brinjal Moju with Halloumi Stuffed Portobello Mushrooms

Serves four

Ingredients:

• 2 Aubergines, cut into 5cm pieces
• ½ Onion, finely sliced
• 50g vegetable oil
• 30g Pomegranate molasses
• 5g Olive Oil
• 5g Rose Harissa
• 10g Runny Honey
• 1 Slice of stale sourdough bread, cut into cubes
• 100g Sundried tomatoes, sliced
• 30g flat leaf Parsley, finely chopped
• 30g Pomegranate seeds
• 20g Pistachios (roasted for 8 minutes at 180 °C , then cooled)

Preheat your oven to 180 °C . Begin the Brinjal Moju mixing the aubergines and onion in a bowl together with the vegetable oil, and a pinch of salt and pepper. Spread the mixture onto a baking tray and roast in the oven for 20 minutes until the vegetables are completely softened. Place the vegetable pieces onto a paper lined tray and lightly press to remove the excess oil, then leave to cool.

In a large mixing bowl, combine the sourdough cubes with the olive oil, pomegranate molasses, rose harissa, honey and tomato puree. Transfer the roasted onion and aubergines, along with the sundried tomatoes, parsley, pomegranate seeds and pistachios into the mixing bowl with the sourdough mix. Mix thoroughly and check the seasoning, adjusting the amount of honey if needed.

Finally, transfer the mix onto a large baking tray and roast for a further 10 minutes at 180 °C before serving.

Ingredients:

• 4 Portobello Mushrooms
• 250g Halloumi
• 25g Pine Nuts, (roasted for 5 minutes at 180 °C , then cooled)
• ½ Clove of Garlic
• 30g Flat leaf Parsley, finely chopped
• Olive oil for drizzling

Begin by grating the halloumi into a bowl. Crush the pines nuts and garlic with a pestle and mortar and then add to the halloumi along with the chopped parsley, then mix with a glug of olive oil.

Remove the stalks from the mushrooms, then place on a baking tray. Drizzle with olive oil, and then season with salt and pepper. Stuff each mushroom with the halloumi mix, and roast in the oven for 10 minutes at 180 °C .

Serve the Brinjal Moju over the Stuffed Mushrooms whilst hot, and enjoy.