TasteToronto | Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Easy

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Method

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs 8 Steps

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Cut the eggplant into 1 inch cubes. In a medium bowl, mix together the eggplant cubes, olive oil, salt, pepper and thyme.

  • Step 3

    Cover an oven tray with aluminum foil and spread the eggplant on top.

  • Step 4

    Bake the eggplants in a preheated oven for 20-25 minutes or until they are soft and golden brown.

  • Step 5

    Meanwhile, pan-fry the halloumi cubes over medium-high heat until each side turns golden brown. Take the pan off the heat and set it aside.

  • Step 6

    In a small bowl, mix the red onion slices with 1/2 tablespoon lime juice and 1/2 tablespoon sumac.

  • Step 7

    In a medium bowl, mix together the parsley, dill and mint with 1/2 tablespoon lime juice and 1/2 tablespoon sumac. Set this aside as well.

  • Step 8

    Mix the Greek yogurt and minced garlics together in a bowl.

To Serve 6 Steps

  • Step 1

    Grab a serving plate and swirl the Greek yogurt onto it.

  • Step 2

    Drizzle the one tablespoon olive oil on top. Sprinkle the flaky salt and 1/2 tablespoon remaining sumac on top of the yogurt. Sprinkle the chili flakes if you desire.

  • Step 3

    Top the yogurt with baked eggplants and pan-fried halloumi.

  • Step 4

    Place the red onions slices on top.

  • Step 5

    Finish it with placing a handful of fresh herbs on top.

  • Step 6

    Serve it with warm pitta.

Tags:

Toronto Recipes

Yogurt and Fresh Herbs

Roasted Eggplant with Halloumi

Easy

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Tara Omidvar
written by

Tara Omidvar

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs

Yields:

Serves 2

Prep Time:

0 hours 25 mins

Cook Time:

0 hours 30 mins

0.0

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Main Dishes

Ingredients

Roasted Eggplant

  • 1 large eggplant

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1 teaspoon fresh thyme leaves

To Serve

  • 100 grams halloumi (cut into 1 inch cubes)

  • 1 cup Greek yogurt

  • 2 cloves garlic, minced

  • 1/4 of medium red onion, thinly sliced

  • 1/2 cup fresh parsley, roughly chopped

  • 1/4 cup fresh dill, roughly chopped

  • 1/4 cup fresh mint, roughly chopped

  • 1 1/2 tablespoons sumac

  • 1 tablespoon fresh lime juice (divided in half)

  • 1 tablespoon olive oil

  • 1 teaspoon chili flakes (optional)

  • 2 pieces pita bread, for serving

  • Flaky salt, to taste

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Method

Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs 8 Steps

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Cut the eggplant into 1 inch cubes. In a medium bowl, mix together the eggplant cubes, olive oil, salt, pepper and thyme.

  • Step 3

    Cover an oven tray with aluminum foil and spread the eggplant on top.

  • Step 4

    Bake the eggplants in a preheated oven for 20-25 minutes or until they are soft and golden brown.

  • Step 5

    Meanwhile, pan-fry the halloumi cubes over medium-high heat until each side turns golden brown. Take the pan off the heat and set it aside.

  • Step 6

    In a small bowl, mix the red onion slices with 1/2 tablespoon lime juice and 1/2 tablespoon sumac.

  • Step 7

    In a medium bowl, mix together the parsley, dill and mint with 1/2 tablespoon lime juice and 1/2 tablespoon sumac. Set this aside as well.

  • Step 8

    Mix the Greek yogurt and minced garlics together in a bowl.

To Serve 6 Steps

  • Step 1

    Grab a serving plate and swirl the Greek yogurt onto it.

  • Step 2

    Drizzle the one tablespoon olive oil on top. Sprinkle the flaky salt and 1/2 tablespoon remaining sumac on top of the yogurt. Sprinkle the chili flakes if you desire.

  • Step 3

    Top the yogurt with baked eggplants and pan-fried halloumi.

  • Step 4

    Place the red onions slices on top.

  • Step 5

    Finish it with placing a handful of fresh herbs on top.

  • Step 6

    Serve it with warm pitta.

Tags:

Toronto Recipes

Yogurt and Fresh Herbs

Roasted Eggplant with Halloumi