The Aubergine Queen
Aubergine & Halloumi Burger, Pesto, Sun-Dried Tomato Mayo, Herby Chips and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Basil
1 unit(s)
Aubergine
(May contain Celery)
225 grams
Halloumi
(Contains Milk)
2 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
15 grams
Honey
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
25 grams
Sun-Dried Tomato Paste
50 grams
Baby Leaf Mix
32 grams
Fresh Pesto
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried basil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
In the meantime, trim the aubergine, then slice into rounds approximately 1cm thick.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
While everything roasts, drain the halloumi, then cut it into 2 slices per person. Place them into a small bowl of cold water and leave to soak.
Thinly slice half of the tomatoes, then set aside for later. Cut the remaining tomatoes into 2cm chunks.
In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts), then stir through the tomato chunks. Season with salt and pepper. Set aside.
When the chips have 8 mins left, remove the halloumi slices from the cold water and pat them dry with kitchen paper.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Remove from the heat and drizzle over the honey, turning the halloumi to coat on all sides. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's nearly ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
In a small bowl, combine the sun-dried tomato paste and mayonnaise (see pantry for amount).
Just before you're ready to serve, toss the baby leaves with the dressing and tomatoes.
When everything's ready, spread the pesto over the bun bases, then spread the sun-dried tomato mayo over the lids.
Top the bases with the roasted aubergine, glazed halloumi and tomato slices. Finish with a few salad leaves, then sandwich shut with the bun lids.
Serve with your herby chips and remaining salad alongside.
Enjoy!
