Roast aubergine tacos recipe
 This vegetarian main course makes a fantastic shared meal for two and is served with a spicy salsa. 200g/7oz cherry tomatoes, halved1 small red onion, chopped1 red chilli, chopped1 jalapeño chilli, chopped4 garlic cloves 100ml/3½fl oz white wine vinegarsalt and freshly ground black pepper 200g/7oz cherry tomatoes, halved 1 small red onion, chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 4 garlic cloves 100ml/3½fl oz white wine vinegar salt and freshly ground black pepper 1 aubergine, stem removed and cut into finger shapes1 tbsp extra virgin olive oil1 tsp salt ½ tsp black pepper 4 garlic cloves, roughly chopped 4 fresh thyme sprigs 150g/5½oz blanched hazelnuts 2 tbsp unsalted butter250g/9oz halloumi cheese, cut into slices 1 aubergine, stem removed and cut into finger shapes 1 tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper 4 garlic cloves, roughly chopped 4 fresh thyme sprigs 150g/5½oz blanched hazelnuts 2 tbsp unsalted butter 250g/9oz halloumi cheese, cut into slices 200g/7oz natural yoghurtpinch sumac or zatar6 corn tortillas 2 tbsp chopped fresh flat-leaf parsley leaves1 lime, cut into wedges 200g/7oz natural yoghurt pinch sumac or zatar 6 corn tortillas 2 tbsp chopped fresh flat-leaf parsley leaves 1 lime, cut into wedges Method To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside. Preheat oven to 200C/180C Fan/Gas 6. Brush the aubergines with the olive oil and place, cut side-up, in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes, or until just cooked through. Meanwhile, place the hazelnuts in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed. Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces. Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes, or until golden brown. Transfer to a plate and keep warm in a low oven. Place a grill or griddle pan over a medium heat and grill the halloumi slices for about 2 minutes on each side, or until golden brown. Mix together the yoghurt and sumac (or zatar) and set aside.Warm the tortillas in a frying pan. Divide the halloumi, aubergine, burnt tomato salsa, hazelnuts and parsley evenly between each tortilla, top with yoghurt and finish with a squeeze of lime. To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside. To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Brush the aubergines with the olive oil and place, cut side-up, in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes, or until just cooked through. Brush the aubergines with the olive oil and place, cut side-up, in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes, or until just cooked through. Meanwhile, place the hazelnuts in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed. Meanwhile, place the hazelnuts in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed. Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces. Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces. Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes, or until golden brown. Transfer to a plate and keep warm in a low oven. Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes, or until golden brown. Transfer to a plate and keep warm in a low oven. Place a grill or griddle pan over a medium heat and grill the halloumi slices for about 2 minutes on each side, or until golden brown. Place a grill or griddle pan over a medium heat and grill the halloumi slices for about 2 minutes on each side, or until golden brown. Mix together the yoghurt and sumac (or zatar) and set aside. Mix together the yoghurt and sumac (or zatar) and set aside. Warm the tortillas in a frying pan. Divide the halloumi, aubergine, burnt tomato salsa, hazelnuts and parsley evenly between each tortilla, top with yoghurt and finish with a squeeze of lime. Warm the tortillas in a frying pan. Divide the halloumi, aubergine, burnt tomato salsa, hazelnuts and parsley evenly between each tortilla, top with yoghurt and finish with a squeeze of lime.