Aubergine Chips with Chopped Salad & Tender Halloumi

Name: Aubergine Chips with Chopped Salad & Tender Halloumi
Prep time: 1 h
Total time: 1 h
Ingredients: 2 aubergines (eggplants); ½ small bunch of fresh parsley, leaves and tender stems finely chopped; ½ small bunch of fresh parsley, leaves and tender stems finely chopped; 2 sticks of celery, roughly chopped into 5mm (¼in) pieces; 2 little gem (baby bibb) lettuces, finely sliced; 100 g (3½ oz) cherry tomatoes, roughly chopped; 1 small cucumber, roughly chopped into 5mm (¼in) pieces; Handful of fresh mint leaves, picked; 2 x 225 g (8 oz) blocks halloumi cheese; Flaky sea salt, to serve; 2 tbsp grape molasses; 75 g (2½ oz/¾ cup) cornflour (cornstarch); 75 g (2½ oz/¾ cup) cornflour (cornstarch); 75 g (2½ oz/heaped ½ cup) plain white (all-purpose) flour; Vegetable oil, for frying; 1 tbsp fine salt; 2 aubergines (eggplants); 1 x quantity Garlicky Vinaigrette Dressing; Salt and pepper; Salt and pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

I’m the first to find a shortcut in a recipe where there is one, but salting the aubergines before cooking really is necessary here. The aubergines fry quickly and naturally contain a lot of moisture, which the salt draws out, making them tender inside and crisp on the outside. The other thing to bear in mind is the size of the chips – aim for the size of a French fry for maximum crisp-to-creamy ratio.

Ingredients

Salad
Vegetarian

Ingredients

Method