Haloumi, Eggplant & Hummus Burger

While the kumara is roasting, slice the baby eggplant into 2cm rounds. Place the eggplant, olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) and a generous pinch of salt and pepper on a second oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender.

While the eggplant is roasting, thinly slice the brown onion. Cut the haloumi (see ingredients list) into 1cm slices (you should get 2 slices per person). Place the haloumi slices in a small bowl of cold water and set aside to soak. TIP: Soaking haloumi mellows out the saltiness!

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until softened. Add the harissa paste and cook for 1 minute or until fragrant. Add the water, brown sugar and balsamic vinegar, and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season with a pinch of salt and pepper and transfer to a medium bowl.

Place the burger buns on a wire rack in the oven for 3 minutes, or until heated through. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. Add the haloumi and cook for 2 minutes on each side, or until golden brown