Description
Halloumi with Spicy Eggplant
Sweet and spicy roasted eggplant, peppers, and chickpeas topped with crispy fried halloumi and a tahini drizzle! This vegetarian delight features charred veggies and the savory touch of halloumi, bringing a balance of textures and flavors. Easy to prepare, it needs just 10 ingredients and is ready in 30 minutes. The harissa honey glaze adds a sweet heat, making it an excellent introduction for those unsure about eggplant. Perfect to serve over rice, flatbreads, or even as a warm salad—get ready to love this combo!
1 small-medium eggplant, cubed
1 sweet or bell pepper, sliced
400 g chickpeas, drained
225 g halloumi, sliced
1 handful cilantro leaves
Harissa Honey Glaze:
2 tbsp olive oil
2 tbsp harissa
1 tbsp honey
2 cloves garlic, minced
Tahini Sauce:
4 tbsp tahini
½ lemon, juiced
½ tsp honey
Directions:
1. Preheat oven to 200°C (390°F).
2. Toss eggplant with harissa glaze, roast with peppers.
3. Roast chickpeas separately.
4. Prepare tahini sauce and fry halloumi.
5. Mix veggies, top with halloumi, cilantro, and tahini.
Prep Time: 10 mins
Kcal: 557
Step-by-Step Guide
1. Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper. 2. In a small bowl, whisk together the 2 tbsp olive oil, 2 tbsp harissa, 1 tbsp honey, and minced garlic to create the glaze. 3. In a large bowl, toss the cubed eggplant with about 3/4 of the harissa honey glaze until evenly coated. Spread the eggplant and sliced bell pepper on one baking sheet. 4. On the second sheet, toss the drained chickpeas with the remaining glaze. 5. Roast both trays for 20-25 minutes, until the eggplant is tender and the chickpeas are crispy. 6. While roasting, make the tahini sauce by whisking together 4 tbsp tahini, lemon juice, 1/2 tsp honey, and enough warm water (about 3-4 tbsp) to reach a drizzling consistency. Season with salt. 7. Just before serving, pan-fry the halloumi slices in a dry non-stick skillet over medium-high heat for 1-2 minutes per side until golden brown.
Serving Suggestions
This dish is incredibly versatile. For a hearty meal, serve it over a bed of fluffy couscous, quinoa, or basmati rice to soak up the sauces. It’s equally fantastic stuffed into warm pita bread or flatbreads for a handheld feast. To lighten it up, present it as a warm salad atop arugula or spinach. Garnish with extra cilantro, chopped mint, or a sprinkle of toasted pine nuts for added texture and freshness.
How-to Summary
This 30-minute meal involves roasting harissa-honey glazed eggplant, peppers, and chickpeas in a hot oven. While they roast, a simple tahini sauce is whisked together. Halloumi is quickly pan-fried until crispy. Everything is combined on a platter: the roasted vegetables and chickpeas are topped with the fried halloumi, a generous drizzle of tahini sauce, and fresh cilantro.
Frequently Asked Questions
Can I make this dish ahead of time? You can prep components ahead. Roast the vegetables and chickpeas, and make the sauce, storing them separately in the fridge for up to 2 days. Reheat the veggies and fry the halloumi fresh before serving.
What can I use instead of harissa? If you don’t have harissa, substitute with 1.5 tbsp tomato paste mixed with 1 tsp smoked paprika, 1/2 tsp cumin, and a pinch of cayenne for heat.
How do I prevent the halloumi from becoming rubbery? Ensure your pan is very hot before adding the cheese, and do not move the slices for the first minute to allow a proper crust to form. Fry only until golden, not for too long.
Is there a vegan alternative to halloumi? For a vegan version, use extra-firm tofu that has been pressed, sliced, and marinated in a little soy sauce and nutritional yeast before pan-frying.
My tahini sauce is too thick. What should I do? Simply continue whisking in warm water, one tablespoon at a time, until it reaches your desired, drizzle-able consistency.
Common Mistakes to Avoid
- Crowding the Pan with Halloumi: Fry the cheese in batches to avoid steaming it, which prevents a proper crispy sear.
- Underseasoning the Tahini Sauce: The sauce needs adequate salt and lemon juice to balance its richness. Always taste and adjust.
- Cutting the Eggplant Too Small: Large, 1-inch cubes are ideal. Smaller pieces may overcook and become mushy during roasting.
- Not Draining the Chickpeas: Ensure chickpeas are thoroughly drained and patted dry to help them get crispy in the oven.
Conclusion
This Halloumi with Spicy Eggplant is a masterclass in balancing textures and bold flavors. The sweet heat from the harissa honey, the creamy tahini, the crispy chickpeas, and the salty, squeaky halloumi create a truly memorable vegetarian dish. With minimal ingredients and straightforward steps, it’s a perfect recipe for both weeknights and impressing guests. Its flexibility in serving means you can enjoy it in new ways every time. Give this recipe a try—it might just become your new favorite way to enjoy eggplant.