Description
Mushrooms and Halloumi with Black Garlic Babaghanoush
Inspired by a trip to Greece and the flavors of Mediterranean cuisine, this dish combines the earthy taste of seared mushrooms, the creamy saltiness of halloumi, and the tangy complexity of black garlic babaghanoush. Topped with salsa verde and chili honey, it’s a symphony of flavors perfect for an appetizer or side dish.
Black Garlic Babaghanoush:
1 medium eggplant
3 tbsp olive oil, divided
Salt and pepper
2 black garlic
¼ cup tahini
1 tbsp lemon juice
½ tsp cumin
½ cup plain Greek yogurt
Salsa Verde:
½ cup parsley, chopped
2 tbsp olive oil
1 garlic clove, minced
¼ tsp ground fennel
¼ tsp coriander
¼ tsp red pepper flakes
1 tbsp lemon juice
Salt and pepper
Main Dish:
2 tbsp honey
¼ tsp red chili flakes
2 tbsp oil
12 oz oyster mushrooms
8 oz halloumi, sliced
Directions:
1. Roast eggplant (425°F, 30 min), scoop flesh, and mix with black garlic, tahini, lemon juice, cumin, and yogurt. Set aside.
2. Prepare salsa verde by combining ingredients.
3. Simmer honey with chili flakes.
4. Sear mushrooms in oil until browned. Set aside.
5. Cook halloumi until golden and drizzle with chili honey.
6. Spread babaghanoush, top with mushrooms and halloumi, and drizzle salsa verde.
Prep Time: 1 hour
Kcal: 360 per serving
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, preheat your oven to 425°F. Prick the eggplant with a fork, rub with 1 tbsp olive oil, season with salt and pepper, and roast for 30 minutes until completely soft. Let it cool, then scoop the flesh into a food processor. Add the black garlic, tahini, lemon juice, cumin, and Greek yogurt. Blend until smooth, then season to taste. For the salsa verde, finely chop the parsley and mix with olive oil, minced garlic, ground fennel, coriander, red pepper flakes, and lemon juice. Season. For the chili honey, gently simmer honey with chili flakes for 2-3 minutes, then let cool. Pat the oyster mushrooms dry. Heat oil in a large skillet over medium-high heat. Sear mushrooms in a single layer, without crowding, for 3-4 minutes per side until deeply browned. Set aside. In the same skillet, cook halloumi slices for 1-2 minutes per side until golden.
Serving Suggestions
This versatile dish can be served in multiple ways. As an appetizer, spread the babaghanoush on a platter and artfully arrange the mushrooms and halloumi on top. For a light main course, serve it alongside a crisp green salad and warm pita bread or crusty baguette. The components also work wonderfully in a wrap or pita pocket for a handheld meal. For a brunch option, top toasted sourdough with the babaghanoush and the seared halloumi and mushrooms.
How-to Summary
Roast an eggplant and blend its flesh with black garlic, tahini, lemon, cumin, and yogurt to make the babaghanoush. Mix parsley, olive oil, garlic, spices, and lemon for the salsa verde. Simmer honey with chili flakes. Sear oyster mushrooms until browned, then pan-fry halloumi slices until golden. Assemble by spreading babaghanoush on a plate, topping with mushrooms and halloumi, and drizzling with salsa verde and chili honey.
Frequently Asked Questions
Can I use a different type of mushroom?
Yes, cremini or shiitake mushrooms are excellent substitutes. Adjust cooking time as needed.
What can I use instead of black garlic?
If unavailable, roast 2-3 regular garlic cloves with the eggplant and add 1 teaspoon of balsamic glaze to the babaghanoush for depth.
How do I store leftovers?
Store components separately in airtight containers in the fridge for up to 2 days. The halloumi is best reheated in a pan.
Is this recipe vegetarian/gluten-free?
Yes, it is vegetarian. Ensure all packaged ingredients (like tahini) are certified gluten-free if required.
My babaghanoush is too bitter. What happened?
Bitterness often comes from the eggplant seeds. Ensure you scoop out only the very soft flesh, avoiding the seed-dense center.
Common Mistakes to Avoid
- Not drying the mushrooms thoroughly before searing, which steams them instead of browning.
- Overcrowding the pan when cooking mushrooms, leading to soggy results.
- Using halloumi straight from the fridge; let it sit at room temperature for 15 minutes for even cooking.
- Blending the babaghanoush while the eggplant is still hot, which can make the texture gummy.
- Boiling the chili honey, which can cause it to burn or become too thick.
Conclusion
This dish masterfully balances earthy, creamy, tangy, and sweet flavors for a truly impressive result. While it involves several components, each is simple to prepare and can often be made ahead. The combination of seared mushrooms, salty halloumi, and unique black garlic babaghanoush is a guaranteed crowd-pleaser that brings the vibrant tastes of the Mediterranean to your table.