Aubergine & butterbean türlu with halloumi croutons

This is a Turkish-inspired vegetable casserole, very similar to a tagine. It all comes together in one pan so it’s reeeally easy to make and busting with flavour. I’ve used courgettes, aubergines, red peppers and chunky onions with a whole bulb of garlic but you can add whatever veg you fancy. It pairs perfectly with Turkish style pilaf rice, yoghurt and a squeeze of lemon. To make this vegan, simply leave out the halloumi as it's still delicious without or sub for crumbled vegan feta.

Serves 6 

INGREDIENTS

Olive oil 

2 aubergines, chopped chunky 

1 red pepper, chopped 

2 courgettes, chopped chunky 

2 red onions, peeled and sliced into thick wedges 

1 whole bulb of garlic, trim the top to expose the cloves 

1/2 tsp ground cinnamon 

2 tsp ground cumin 

1 tsp ground coriander 

1 tsp pul biber (Aleppo red pepper flakes or sub paprika) 

2 tbsp Turkish red pepper paste (or sub tomato paste) 

1 tbsp pomegranate mollases 

1 400g tin or jar of butter beans, drained 

2 400g tins chopped tomatoes (or a mix with fresh tomatoes)

150ml water 

100g dried apricots, roughly chopped 

Big handful of parsley, roughly chopped 

1 lemon, in wedges 

For the halloumi croutons: 

Olive oil 

500g halloumi or helium cheese, cubed  

1 tbsp dried mint 

1 tsp sumac 

METHOD

1. Preheat the oven to 200°C (fan). In a large baking dish, toss the aubergines, red pepper, courgettes, red onions, and whole garlic bulb with a really generous drizzle of olive oil. Add the cinnamon, cumin, coriander, pul biber, salt, and pepper. Mix well to coat the vegetables evenly. Roast for 40 minutes, stirring halfway, until the vegetables are soft and caramelized.

2. Remove the dish from the oven and stir in the chopped tomatoes, red pepper paste, pomegranate molasses, water, apricots, and butter beans. Return to the oven and bake for another 30 minutes, until the sauce thickens.

3. While the tagine is cooking, toss the halloumi cubes with olive oil, dried mint, and sumac in a small baking dish. Add to the oven for the final 20 minutes, baking until golden and crispy.

4. Scatter the chopped parsley and serve with the lemon wedges. 

5. Serve hot with crusty bread, pilaf rice, or bulgur, and a side of yoghurt.

6. This is delicious the next day as the flavours develop and also freezes well without the halloumi croutons.