Glad to have lamb eggplant and cherries tomatoes on sale. As I were looking for Parmesan cheese, this Haloumi cheese caught my attention. I have not eaten nor tried using it. I am daring to try it. We need food, if the food you always eat are not on the shelves, are you going to starve yourself? It a No for me.
I bought it to try and see for myself and experiment what the taste like. I like the taste and it sure goes well with eggplant. Every meal I make has got to be something interesting. The ingredients can be a mixture of worldwide food. We are blessed to have food from all over the world to eat, so don’t limit your cooking to suit just only your country ingredients or the food bloggers rules.
You don’t try you lose out on the beautiful tasty of the ingredients. This is my week end creative comfort meal. It’s an ideal meal to serve friends too. I know my loin lamb is charred not beautiful, but the taste and comfort of eating is what I look for. Let’s cook!!!
8 pieces of lamb loin
salt and black pepper
dash of Worchester sauce
3 tbsp olive oil
1 eggplant, cut length-ways wedges
1/2 packet cherries tomatoes, cut into pieces
1 Halloumi cheese
Marinade loin with salt and pepper and oil for 2 hours. Heat oven to 180 degrees C. Drizzle the oil over eggplant and bake in the oven for 35 – 40 minutes until softened. Meanwhile, slice Haloumi cheese, then arrange on top of wedges eggplant. Return to oven for another 15 – 25 minutes or until the cheese turn golden brown or roasted slightly. After 15 minutes, put slices of cherries on top of cheese and slightly roasted.
Put lamb in another tray lined with foil and bake on one side for 10 – 15 minutes then turn over for further 10 minutes or to your liking. I like mine well done. Serve lamb and eggplant with cheese and cherries with tabasco sauce or tomatoes sauce.