- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 275ml boiling water
- 4-6 tbsp cold water
- 1.
Trim the stems off the aubergines and chop the aubergines into 2cm-thick cubes. Peel and thickly slice the red onion. Warm a deep frying pan on a high heat, then pour in 2 tbsp olive oil. Add the diced aubergines and onion with a pinch of salt and fry for 7-8 mins, stirring often, till they're soft and golden brown.
- 2.
While the aubergines fry, preheat your grill to medium-high. Peel and finely grate or crush the garlic cloves. Drain and rinse the chickpeas (see our tip on why you should save the chickpea water). Coarsely grate the halloumi.
- 3.
When the aubergine and onion have browned, add the garlic and 1 tbsp ras al hanut. Fry, gently stirring, for 2 mins. Pour in the tomato passata and add the chickpeas. Bring up to a bubble, and simmer for 5 mins, then take off the heat. Taste and add more salt, or some pepper if you think it needs it.
- 4.
If your frying pan is ovenproof, leave the aubergine mixture in the pan. Otherwise transfer it to a shallow baking dish. Top with the grated halloumi.
- 5.
Slide the pan or dish under the grill for 4-6 mins till the halloumi has started to melt and golden brown. Cool for a few mins, then serve on warm plates. Tear over the parsley leaves and serve with the salad leaves dressed with the balsamic vinegar.
- 6.
While the gratin grills, toss the salad leaves with the balsamic vinegar and a pinch of salt and pepper. Let the gratin cool in the pan or dish for a fe wmins, then serve on warm plates with the salad on the side.
- Tip
Love Your Leftovers
The gratin will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the gratin between the tubs, seal and store. This is best reheated in a low oven covered with foil or in the microwave till piping hot. - Tip
Make The Most Of Your Chickpeas:
The liquid your chickpeas are stored in is also known as aquafaba, and it can be a handy kitchen ingredient. Drain your chickpeas over a bowl to catch the aquafaba, then store it in the fridge in an airtight tub for up to 3 days. You can whisk aquafaba like egg whites, to make a merengue, add a few spoonfuls to cocktails to create a foam when you shake them, or whisked into mayo with olive oil. For ideas on how to use up your aquafaba, go to www.abelandcole.co.uk/recipes and search for 'aquafaba'.