Grilled Eggplant Salad with Halloumi & Tomatoes
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.6 out of 5 stars
(8)
Ingredients
6 servings
- 2 medium-sized eggplants or 4 Japanese eggplants
- 4 medium heirloom tomatoes ( red and yellow)
- 8 ounces of halloumi cheese
- ¼ cup olive oil for brushing
- salt
- 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
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Preparation
Step 1
Pre-heat grill, to med-high.
Step 2
Slice Eggplant to 1/3 inch thick pieces and brush with olive oil. Slice halloumi into 1/2 inch thick pieces, brush with olive oil. Slice tomatoes into ½ inch slices, and set aside.
Step 3
Make the mint dressing
Step 4
Blend or process all ingredients in a blender or food processor…adding a little more water (only if necessary) to get the blender going. Do not blend it too smooth… you want to see pieces of the herbs.
Step 5
Grill eggplant slices-
Step 6
closing lid, checking heat to make sure they don’t burn, rotating as necessary. Eggplant is done when the white becomes slightly translucent. Stack them on a heat proof 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 aside, covered.
Step 7
Grill the Halloumi cheese just until grill marks appear.
Step 8
Arrange the eggplant, tomatoes and cheese all on a platter, layering. Drizzle liberally with the dressing and a sprinkle of salt and pepper, and garnish with fresh mint leaves. Serve at room temp.
Step 9
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