Meltingly tender and warmly spiced aubergine and tomatoes harmonise beautifully with crispy, salty halloumi. Add the aubergine and saute for 5 minutes to lightly brown. Heat remaining oil in a clean frying pan and fry the halloumi for about a minute on each side until golden brown. To serve, spread the aubergine into a serving dish and top with halloumi. Squeeze the lemon juice over the halloumi and drizzle a little more olive oil over the whole dish.
