Sesame chilli aubergine with halloumi and seaweed



A splendid dinner for one. Savoury and moreish, you’ll be so pleased you didn’t settle for a ready meal. Using sushi nori sheets is a really simple, accessible and delicious way to introduce seaweed into your diet.

1 aubergine
3 slices halloumi cheese
1 teaspoon pickled ginger, finely chopped (or 1 teaspoon fresh ginger, finely chopped)
1 teaspoon nori seaweed, snipped into confetti with scissors
1 teaspoon sesame seeds
5 spring onions, finely sliced


1 teaspoon sesame oil
1/2 teaspoon garlic oil or 1 clove crushed garlic
1 teaspoon soy sauce
1 tablespoon sake
1 tablespoon rice wine vinegar
1/4 teaspoon preserved black beans with chilli / chilli flakes / 1 fresh chilli

Pre-heat the oven to 180C / gas 4.

Whisk together the marinade ingredients, plus the ginger if you’re using fresh – the easiest way to do this is in a spice grinder or mini food processor. Alternatively chop the chilli (and fresh ginger) very finely before whisking it into the liquid ingredients.

Cut the aubergine lengthwise into 1.5 centimetre slices, and lightly score them on both sides.

Arrange the slices in one layer in a baking tray, and pour about a third of the marinade over them. Turn over (making sure the end bits are skin-side down) and pour over the remaining marinade. Bake for 15 minutes, flip them over and sprinkle over the spring onions, then bake for another 5 minutes.

While it’s baking, toast the sesame seeds in a dry frying pan then remove them to a small bowl.

At the five minute point, get the frying pan hot again and sear the halloumi slices on each side.

To serve: arrange the aubergine on a plate, top with the halloumi, then sprinkle over the toasted sesame seeds, pickled ginger and nori.