Roasted Eggplant with Grilled Cheese, Basil, Parsley and Pine Nuts

Serves 2

Warm, cumin-and-coriander-spiced roasted eggplant, golden grilled cheese, plenty of fresh herbs, and crunchy toasted pine nuts.

Ingredients

• 1 eggplant
• 3 tsp cumin seeds (or ground cumin)
• 2 tsp coriander seeds (or ground coriander)
• 200 g grilling cheese (or halloumi)
• 25 g pine nuts
• A handful basil
• A handful flat-leaf parsley
• 1 lemon
• Olive oil
• Salt and pepper

Method

1. Cut the eggplant into cubes and spread on a baking tray. Drizzle generously with olive oil and sprinkle with the cumin, coriander, and salt. Toss well to coat evenly, then arrange in a single layer. Roast in a preheated oven at 180°C (350°F) for about 25 minutes, until tender and lightly golden.
2. Slice the grilling cheese and fry in a pan with 1 tbsp olive oil until golden and crisp on both sides. Remove from the pan.
3. In the same pan, using the remaining olive oil, toast the pine nuts until golden and fragrant.
4. Chop the basil and parsley and place in a bowl with the zest of 1 lemon, the juice of ½–1 lemon, and a drizzle of olive oil.
5. Add the roasted eggplant and grilled cheese, season with salt and pepper, and toss gently to combine. Note: if using halloumi, go easy on the salt, as it's naturally quite salty.
6. Arrange on a serving platter and finish with the toasted pine nuts.