Haloumi Crumbed Eggplant with Turkish Tomato Confit | RNZ Recipes

Ingredients

• 300g fresh breadcrumbs
• 160g haloumi, patted dry and chopped
• 1 cup Italian parsley, finely chopped
• 3 tbsp parmesan, grated
• 80g fetta, chopped
• 1 lemon, grated zest only
• Salt and pepper to taste
• 1 A10 tin Italian peeled tomatoes, drained well and crushed
• 1 small red chilli, halved and seeded
• ¼ cup caster sugar
• 1 large red onion, very finely diced
• 1/3 cup red wine vinegar
• 2 tsp caraway seeds, roasted and finely ground
• 1 tsp cumin seeds, roasted and finely ground
• 2 tsp coriander seeds, roasted and finely ground
• seasalt to taste
• ¼ cup loosely packed flat leaf parsley
• ¼ cup loosely packed coriander
• ¼ cup loosely packed mint leaves
• 2- 3 Tablespoons extra virgin olive oil
• 3 eggplant, small – medium
• Salt
• Olive oil, for cooking
• 1½ cups flour – for crumbing
• 3 eggs – beaten with 1 tsp water
• Haloumi crumbs