Description
This delightful grilled dish features eggplant, heirloom tomatoes, and halloumi cheese drizzled with a refreshing dressing.
Ingredients
Scale
- 2 medium-sized eggplants or 4 Japanese eggplants
- 4 medium heirloom tomatoes (red and yellow)
- 8 ounces halloumi cheese
- ¼ cup olive oil for brushing
- to taste salt
- ¼ cup mint leaves, packed
- ¼ cup Italian parsley, packed
- ¼ cup olive oil
- ⅛ cup fresh lemon juice
- 1 tablespoon water
- 1 small garlic clove, minced
- ¼ tsp cracked pepper
Instructions
- Grill to medium-high heat. Grease your grill well.
- Slice the eggplant into 1/3-inch-thick pieces and brush with olive oil.
- Slice halloumi into 1/2-inch-thick pieces and brush with olive oil.
- Slice tomatoes into ½ inch slices, lightly salt, and set aside.
- Blend or pulse the dressing ingredients in a blender or food processor, adding more water if necessary. Do not blend too smoothly; you want to see pieces of the herbs.
- Grill the eggplant slices, keeping the lid closed and checking the heat to prevent burning, rotating as needed. Eggplant is done when it becomes slightly translucent.
- Stack grilled eggplant on a heatproof dish and cover tightly with foil to continue cooking through.
- Regrease the grill and grill the halloumi cheese until nice grill marks appear, a few minutes on each side.
- Layer the eggplant, tomatoes, and halloumi cheese on a platter or plate individually.
- Drizzle liberally with the dressing, sprinkle with salt and pepper, and garnish with fresh mint leaves. Serve at room temperature.
Notes
- For best results, prep the ingredients ahead of time and ensure the grill is well-greased to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Grilled Dishes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg