Simply red

Nothing says comfort food like hearty roasted eggplant on a bed of juicy Ardmona vine-ripened Cherry Tomatoes.

HOMEGROWN HEROES

Ardmona Cherry Tomatoes are picked and packed in Victoria’s Goulburn Valley within 24 hours to lock in all their goodness. They’re sweeter in flavour and hold their shape during the cooking process, making them perfect for summer pastas, slowcooked meals and tomato-based recipes.

HALOUMI & PUMPKIN EGGPLANTS WITH BAKED TOMATO SAUCE SERVES 4

2 eggplants, halved lengthways 200g Turkish bread, torn into 1cm pieces 2 garlic cloves, finely grated 2 tbs dukkah 1/ 3 cup (80ml) extra virgin olive oil 2 cups firmly packed grated pumpkin 1 bunch flat-leaf parsley, leaves

finely chopped 1 rosemary sprig, leaves chopped 400g haloumi, grated 2 x 400g cans Ardmona Cherry Tomatoes Baby parsley, to serve

Using a spoon, scoop out eggplant flesh, leaving a 1cm layer inside eggplant, and reserve. Rub 2 tsp salt into eggplant cups and set aside for 20 minutes.

Meanwhile, toss bread, garlic, dukkah and 2 tbs olive oil in a bowl. Set aside.

Preheat oven to 200˚C. Toss reserved eggplant flesh with pumpkin, parsley, rosemary, half the haloumi and remaining 2 tbs olive oil. Spoon into eggplant cups. Place cherry tomatoes in a baking dish and top with eggplant. Cover tightly with baking paper, then foil. Bake for 45 minutes, uncover and top with bread mixture and remaining haloumi. Bake for a further 15 minutes or until golden.

Sprinkle over baby parsley and serve.