About this recipe: Simply spiced chicken fillets are enhanced by speedily grilled baby aubergines stuffed with golden-crusted halloumi cheese. Fabulous with broad beans and chunks of crusty bread. Delicious!
Halloumi cheese is salty, so do not salt the aubergines.
If baby aubergines are not available, slice 2 aubergines into 8 horizontal slices each, and lay the halloumi cheese on top of the slices. Then grill as before.
Jerk chicken with plantain and pickled chillies: Sprinkle with jerk seasoning mix instead of paprika and omit the lemon zest. Instead of the aubergines, slice 4 small plantains in half lengthways. Omit the halloumi. Drain a 500g jar of pickled jalapeño chillies and add them to the grill pan when turning the chicken and plantain over. Mix 4 tbsp snipped fresh chives into 200ml soured cream or Greek yoghurt and serve with the chicken. To accompany, crush 500g boiled sweet potatoes and toss with 250g baby spinach leaves and 40g butter over a low heat for 1-2 minutes.
Great recipe! Nice and easy, minimal mess and a little different for a weekday meal! I couldn't find any aubergines so used flat mushrooms, it worked well but will definitely try and get baby aubergines next time! - 15 Feb 2010