Description
This grilled halloumi recipe is a fresh vegetarian dish with smoky grilled vegetables, crispy halloumi, and a bright mint dressing—perfect for easy summer meals.
Ingredients
Units
Scale
- 2 medium-sized eggplants or 4 Japanese eggplants
- 4 medium heirloom tomatoes ( red and yellow)
- 8 ounces of halloumi cheese
- 1/4 cup olive oil for brushing
- salt
Mint Dressing:
- 1/4 cup mint leaves- packed
- 1/4 cup Italian parsley- packed
- 1/4 cup olive oil
- 1/8 cup fresh lemon juice
- 1 tablespoon water
- 1 small garlic clove, minced
- 1/4 tsp salt cracked pepper
Garnish with a few mint leaves
Instructions
- Pre-heat grill to med-high heat. Grease your grill well!
- Prep. Slice the eggplant into 1/3-inch-thick pieces and brush with olive oil (see note). Slice halloumi into 1/2-inch-thick pieces and brush with olive oil. Slice tomatoes into ½ inch slices, lightly salt, and set aside.
- Make the mint dressing. Blend or pulse the dressing ingredients in a blender or food processor – adding a little more water (if necessary) to get the blender going. Do not blend it too smoothly… you want to see pieces of the herbs.
- Grill: Grill the eggplant slices, keeping the lid closed and checking the heat to prevent burning, rotating as needed. Eggplant is done when the white becomes slightly translucent. Stack them on a heatproof dish and cover tightly with foil so they continue cooking through. You could place this on your upper grill rack if you have one, or just set them aside, covered. Regrease the grill and grill the Halloumi cheese just until nice grill marks appear, a few minutes on each side.
- Arrange. Layer the eggplant, tomatoes, and halloumi cheese all on a platter or plate this individually, stacking the layers (see photo above) on 4-6 plates.
- Garnish. Drizzle liberally with the dressing, sprinkle with salt and pepper, and garnish with fresh mint leaves. Serve at room temp.
Notes
Leftovers will keep up to 3 days in an airtight container in the fridge.
Feel free to use a well-greased grill pan on the stove – finish cooking eggplant through in a warm oven.
Nutrition
- Serving Size: 1 cup
- Calories: 284
- Sugar: 4.1 g
- Sodium: 359.4 mg
- Fat: 23.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 12 g
- Fiber: 2.8 g
- Protein: 9.4 g
- Cholesterol: 24.9 mg
