Description
Roasted Eggplant with Tomatoes and Halloumi
A comforting and delicious Mediterranean dish featuring the rich flavors of roasted eggplant, juicy tomatoes, and savory halloumi cheese. Tossed in an herby tahini sauce, this vegetarian meal is a perfect weeknight dinner. Serve it with your favorite grains for a complete, hearty experience!
1½ lb eggplant, diced
1 pint cherry tomatoes, halved
3 garlic cloves, skin-on
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
½ lb halloumi cheese, cubed
1 cup parsley leaves
Juice of 1 lemon
1 tbsp tahini
¼ tsp kosher salt
¼ tsp black pepper
¼ cup olive oil
Directions:
1. Preheat oven to 400°F. Toss eggplant, tomatoes, and garlic with olive oil, salt, and pepper. Roast for 25 mins.
2. Add halloumi and roast for another 10-15 mins.
3. Puree sauce ingredients and toss with roasted veggies and cheese.
4. Serve with cooked grains.
Prep Time: 10 mins
Kcal: 428
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Vegetables: Dice 1½ lb of eggplant into 1-inch cubes. Halve 1 pint of cherry tomatoes. Leave 3 garlic cloves in their skins.
- Season and Roast: On a large baking sheet, toss the eggplant, tomatoes, and garlic with 1 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Spread in a single layer. Roast in a preheated 400°F oven for 25 minutes.
- Add the Halloumi: Remove the tray and add ½ lb of cubed halloumi cheese, gently tossing to combine. Return to the oven for 10-15 minutes, until the cheese is golden and the vegetables are tender.
- Make the Sauce: While roasting, prepare the herby tahini sauce. In a food processor or blender, combine 1 cup parsley leaves, the juice of 1 lemon, 1 tbsp tahini, ¼ tsp kosher salt, ¼ tsp black pepper, and ¼ cup olive oil. Blend until smooth.
- Combine and Serve: Squeeze the roasted garlic from its skin. In a large bowl, gently toss the roasted vegetables and halloumi with the prepared sauce until everything is evenly coated.
Serving Suggestions
This versatile dish can be the centerpiece of various meals. For a hearty dinner, serve it over a bed of fluffy couscous, quinoa, or brown rice to soak up the delicious sauce. To make it a lighter lunch, serve it atop a bed of fresh arugula or spinach. It also pairs beautifully with warm pita bread or crusty sourdough for dipping.
How-to Summary
Dice and roast eggplant, tomatoes, and garlic. Add cubed halloumi and roast further. Blend parsley, lemon, tahini, and oil into a sauce. Toss everything together and serve with grains for a complete vegetarian meal.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the vegetables and halloumi ahead. Store them separately from the sauce in the fridge for up to 2 days. Reheat the roasted components gently before tossing with the fresh sauce.
What can I use instead of halloumi? If halloumi is unavailable, firm tofu (pressed and cubed) or paneer cheese are excellent substitutes that also hold their shape well when cooked.
How do I prevent the eggplant from becoming soggy? Ensure your eggplant cubes are evenly sized and not overcrowded on the baking sheet. Roasting at a high heat (400°F) is key to caramelizing the exterior without steaming.
Is there a substitute for tahini in the sauce? You can use a high-quality, runny natural almond butter or cashew butter. For a nut-free version, a tablespoon of Greek yogurt will add creaminess but will alter the flavor profile.
Can I add other vegetables? Absolutely. Sliced bell peppers, red onion wedges, or zucchini would be wonderful additions. Adjust roasting times if needed for harder vegetables.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the vegetables instead of roasting them. Use two baking sheets if necessary.
- Underseasoning the Eggplant: Eggplant needs ample salt. Don’t skimp on the initial 1 teaspoon of kosher salt before roasting.
- Blending a Thick Sauce: If your tahini sauce is too thick, simply thin it with a tablespoon of warm water at a time until it reaches a drizzle-able consistency.
- Using Cold Halloumi: For better browning, let the halloumi sit at room temperature for 10-15 minutes before cubing and adding to the hot tray.
Conclusion
This Roasted Eggplant with Tomatoes and Halloumi is a testament to how simple ingredients can create extraordinary flavor. The combination of smoky roasted vegetables, salty fried cheese, and the bright, herby sauce is truly irresistible. It’s a flexible, nutritious, and deeply satisfying meal that is sure to become a regular in your weekly rotation. Enjoy the taste of the Mediterranean from your own kitchen!