Eggplant with Grilled Halloumi Cheese.

Name: Eggplant with Grilled Halloumi Cheese.
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean, Greek, European
Ingredients: 3 large Eggplant.; 3 tbsp olive oil.; 4 cloves of garlic finely chopped.; 4 tomatoes, finely chopped.; 2 tbsp tomato purée.; 2 tsp ground cumin; 2 tsp paprika.; 1/2 tsp dried chili flakes.; 1/4 tsp caster sugar.; 1 teaspoon lemon juice.; 1/4 cup of cilantro finely chopped.; 300 grams halloumi cheese, cut into ½ cm slices.

7 steps

Prep:30minCook:30min

This healthy Mediterranean Eggplant with Grilled halloumi makes an extremely delicious vegetarian dinner. It perfectly combines fresh vegetables with the salty flavour and chewy texture of the halloumi cheese.

Updated at: Thu, 17 Aug 2023 14:07:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories316.7 kcal (16%)

Total Fat22.3 g (32%)

Carbs23 g (9%)

Sugars14.1 g (16%)

Protein14.5 g (29%)

Sodium1120.2 mg (56%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3Eggplant

large

3 Tbspolive oil

4 clovesgarlic

finely chopped

4tomatoes

finely chopped

2 Tbsptomato purée

2 tspground cumin

2 tsppaprika

½ tspdried chili flakes

¼ tspcaster sugar

1 teaspoonlemon juice

¼ cupcilantro

finely chopped

300 gramshalloumi cheese

cut into 1/2 cm slices

Instructions

Step 1

Prick the aubergines all over with a skewer, put over a medium gas flame and cook for 3-4 minutes each side, turning a few times until tender.

Step 2

Remove and leave to cool, once cool, remove and discard the burnt skin, cut off the tops and finely chop the flesh.

Step 3

Heat 3 tbsp of the oil in a pan over a medium heat, add the garlic and cook for 30 seconds until fragrant. Stir in the tomatoes, tomato purée, cumin, paprika, chili flakes and sugar.

Step 4

Season with a pinch of salt, add 100ml of water, mix well and bring to the boil, cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally, or until the tomatoes have wilted.

Step 5

Put the eggplant into the sauce and season, cover and cook for a further 10-12 minutes, stirring occasionally, or until the sauce is thickened, add the lemon juice and cilantro, and give it a quick mix together.

Step 6

In a non-stick grill pan, grill the halloumi for 1-2 minutes each side until golden and crisp (you may use little oil spray for extra golden color).

Step 7

To serve, spread the eggplant in a serving dish and top with halloumi, give it a final drizzle of olive oil and serve immediately with pitta.