Roasted Eggplant & Halloumi Spaghetti

Ingredients

• 1 large eggplant (vertically thinly sliced) - باذنجان رومي
• 2 tablespoon olive oil (divided) - زيت زيتون
• 5 tomato (peeled and blended) - طماطم
• 6 garlic cloves (minced) - فصوص ثوم
• 2 teaspoon oregano (OR thyme) - أوريجانو/ زعتر
• salt and pepper - ملح و فلفل
• 50 gram halloumi cheese (grated or shaved) - جبنه حالوم
• 2 tablespoon raisins (optional) - زبيب

Step by step

1. Preheat oven to 180C. Brush pyrex with olive oil and slice the eggplants.
2. Place the eggplants in one layer in the pyrex brush with little oil and put in the oven for 30 minutes until golden. Make sure you flip the slices at least once halfway through.
3. In the meantime, heat 1 tablespoon olive oil and fry the minced garlic for a couple of minutes on low heat.
4. Add the tomato puree and bring it to boil. Stir in the oregano, salt and pepper.
5. Lower heat, and let it simmer for 10 minutes until thickened.
6. Once eggplants are ready, adjust them in hte pyrex to cover the buttom. Season with salt & pepper. Tip the tomato sauce over it to cover. Grate Halloumi over it. You can also sprinkle some raisins on top.
7. Place back in the oven for 15 minutes, until cheese has melted and flavors incorporated.
8. In the meantime, boil your preferred pasta according to pack instructions. Oat-based pasta works well here..
9. When you are ready to serve, tip the drained pasta over the eggplant mix and use your spoon to cut through the eggplants and mix-in the sauce to cover the pasta. Grate some more Halloumi on top and indulge.