Roast aubergine tacos

Step 1

To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside.

Step 2

Preheat oven to 200C/180C Fan/Gas

Step 3

Brush the aubergines with the olive oil and place, cut side-up, in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes, or until just cooked through.

Step 4

Meanwhile, place the hazelnuts in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed.

Step 5

Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces.

Step 6

Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes, or until golden brown. Transfer to a plate and keep warm in a low oven.

Step 7

Place a grill or griddle pan over a medium heat and grill the halloumi slices for about 2 minutes on each side, or until golden brown.

Step 8

Mix together the yoghurt and sumac (or zatar) and set aside.

Step 9

Warm the tortillas in a frying pan. Divide the halloumi, aubergine, burnt tomato salsa, hazelnuts and parsley evenly between each tortilla, top with yoghurt and finish with a squeeze of lime.