This is one of those easy yet delicious recipes you don't want to miss! A great combination of flavours and textures. Roasted eggplant is the star of this dish and sumac is what makes it extra special. Sumac is a tangy spice with a sour, acidic flavour, kind of like lemon juice and you can find sumac easily in any Middle Eastern grocery store.
Fresh herbs and yogurt are always a perfect match together and this dish is no exception. Whether you are looking for a light lunch or a side dish, this recipe can do both! Just grab a pita and dig into it.
Method
Roasted Eggplant with Halloumi, Yogurt and Fresh Herbs 8 Steps
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Step 1
Preheat the oven to 400°F.
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Step 2
Cut the eggplant into 1 inch cubes. In a medium bowl, mix together the eggplant cubes, olive oil, salt, pepper and thyme.
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Step 3
Cover an oven tray with aluminum foil and spread the eggplant on top.
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Step 4
Bake the eggplants in a preheated oven for 20-25 minutes or until they are soft and golden brown.
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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.
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Step 6
In a small bowl, mix the red onion slices with 1/2 tablespoon lime juice and 1/2 tablespoon sumac.
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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.
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Step 8
Mix the Greek yogurt and minced garlics together in a bowl.
To Serve 6 Steps
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Step 1
Grab a serving plate and swirl the Greek yogurt onto it.
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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.
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Step 3
Top the yogurt with baked eggplants and pan-fried halloumi.
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Step 4
Place the red onions slices on top.
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Step 5
Finish it with placing a handful of fresh herbs on top.
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Step 6
Serve it with warm pitta.
Tags:
Toronto Recipes
Yogurt and Fresh Herbs
Roasted Eggplant with Halloumi
