1 tablespoon extra virgin olive oil
1 large eggplant, skin on
2 teaspoons of salt
2-3 cloves of garlic, minced
1 brown onion, chopped1-2 red chillies, chopped
2 tins whole, peeled tomatoes
¼ cup balsamic vinegar
1 tin chickpeas, rinsed and drained well
200g halloumi, sliced
30g pepitas/pumpkin seeds
30g sunflower seeds
Preheat oven to 200C on fan forced. Cube eggplant, sprinkle with salt and leave in a bowl.
Heat a large fry/paella pan to medium-high heat then add oil, followed by garlic, onion and chilli.
Cook for 3-4 minutes or until onion is lightly browned. Add tomatoes and balsamic vinegar to pan and cook for a further 5 minutes. Add in chickpeas, eggplant cubes and halloumi, stir through then place the plan into the oven and cook for 1 hour and 15 minutes.
Whilst the dish is cooking, add the pepitas, sunflower seeds and linseeds to a food processor (or mortar and pestle) and chop roughly.
After the pan has been cooking for an hour and 15 minutes, sprinkle the seed mixture on top, turn the oven to grill and return pan for another 5 minutes or until browned.