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Harissa Aubergine with Halloumi and Bulgur

Make harissa aubergine with halloumi and bulgur, from the first ingredient to the finished dish.

2 servings · 9 ingredients · 4 steps

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Harissa Aubergine with Halloumi and Bulgur, plated and ready to serve.
The finished recipe. Harissa Aubergine with Halloumi and Bulgur
Ingredients 1 to 6 for harissa aubergine with halloumi and bulgur arranged separately on a dark worktop.
Ingredients 1 to 6. Two, about 500 g Aubergine. 5 tsp (30 g) Harissa paste. 12 g Olive oil. 140 g Halloumi. 250 g Cooked bulgur wheat (Cooked weight.). 200 g Tomato
Ingredients 7 to 9 for harissa aubergine with halloumi and bulgur arranged separately on a dark worktop.
Ingredients 7 to 9. 60 g Pomegranate seeds. A big handful, chopped Fresh parsley. One lemon Lemon juice
Harissa Aubergine with Halloumi and Bulgur, preparation step 1: Cut the aubergines into 3 cm chunks, toss with the harissa, oil and salt, and roast at 220°C for 35 minutes, turning once, until soft all the way through and dark at the edges.
Step 1. Cut the aubergines into 3 cm chunks, toss with the harissa, oil and salt, and roast at 220°C for 35 minutes, turning once, until soft all the way through and dark at the edges.
Harissa Aubergine with Halloumi and Bulgur, preparation step 2: Mix the bulgur with the chopped tomato, parsley and lemon and season well.
Step 2. Mix the bulgur with the chopped tomato, parsley and lemon and season well.
Harissa Aubergine with Halloumi and Bulgur, preparation step 3: Fry the halloumi slices in a dry non-stick pan for two minutes a side until golden.
Step 3. Fry the halloumi slices in a dry non-stick pan for two minutes a side until golden.
The finished harissa aubergine with halloumi and bulgur.
Step 4. Serve the bulgur with the aubergine and halloumi on top and the pomegranate scattered over.
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