Roasted Graffiti Aubergines & Sweet Peppers in Chilli Oil
Halloumi & Sourdough Toasts
My love of cooking (and baking) stems from many sources – watching both grandmothers and my mum bake and cook, enjoying special meals out as a family when I was little, as well as shopping and seeing new and exciting ingredients. So, when I saw some wonderfully colourful sweet peppers and “graffiti aubergines” earlier on this year in our local Morrison’s supermarket, I was inspired to create a new recipe with my new-found ingredients. The sweet peppers were a gaily vibrant collection of colours – orange, red and yellow, and they almost looked artificial as their skin was so perfect and their colours so bright. The graffiti aubergines by contrast, were subtly striped and rather elegant and in wonderful hues of pale mauves and well, aubergine purple.
With my vegetable booty safely purchased and unpacked, I started to hunt around in my parent’s kitchen, where I was staying at the time, to see what else I could add for my new recipe; there was a a packet of halloumi cheese in the fridge and I had just received some gorgeous deep red chilli oil from Waitrose, as part of a cooking and recipe development challenge, so the recipe ideas started to unfold…….and the idea was cemented when I spied some sourdough bread in the bread bin as well as some salad leaves lurking in the salad crisper drawer of the fridge.
As mum is a vegetarian and dad is “demi-veg, I decided to develop a hearty alternative vegetarian Sunday Lunch, and as you will be able to see from my photos. This recipe for Roasted Graffiti Aubergines & Sweet Peppers in Chilli Oil with Halloumi & Sourdough Toasts is a rather large plate of fabulous ingredients. The recipe went down a storm and none of us managed to eat it all, so there were some tasty leftovers put to one side for a snack later on in the day……namely a halloumi and roasted vegetable sandwich for me. The quantities listed below in my printable recipe card are for three generous servings, but this recipe would also feed four people with ease.
So, if you have a glut of peppers, or a surfeit of aubergines, or maybe you just fancy a change for your main weekend family meal, this is the recipe for you; you will be rewarded with a plate of chilli infused roast vegetables, with salty pan-fried cheese, crisp toasts and cooling salad leaves……it’s a fabulous combination of taste and textures and it’s become a firm family favourite since I first created the recipe earlier on this year. Ring the changes by using feta cheese or adding ground cumin in place of the chilli flakes – or, add some courgettes to the roasted pepper and aubergine mixture. For meat eaters, why not add some grilled spicy sausages in place of the halloumi cheese? The recipe is a blue print of so many other options, and a great way to showcase seasonal vegetables. I truly hope you will enjoy the recipe as much as we did and still do……have a wonderful Sunday, and see you next week with more new recipes, traveller’s tales, reviews and a couple of new giveaways. Karen