Grilled Eggplant and Halloumi with Herb Infused Olive Oil
This grilled eggplant recipe is flavoured with rich infused olive oil, fresh herbs and the halloumi cheese takes it to the next level.
Servings: 2
Calories: 636kcal
Equipment
- Indoor or Outdoor Grill
Ingredients
- 1/2 cup extra virgin olive oil
- small sprigs of rosemary, oregano and/or basil
- 1 small eggplant
- 3 tbsp extra virgin olive oil
- salt and pepper
- 2 vine cherry tomatoes
- 4 oz halloumi cheese, sliced
- 2 tbsp parsley, chopped
- 2 sprigs fresh dill, chopped
- homemade pita bread
- tzatziki sauce
Instructions
- Herb Infused Olive Oil: In a small sauce pot, heat olive oil until you see the small bubbles forming on the bottom. Then remove from the stove and add the herbs, oregano, rosemary and basil. Allow to cool for 2 hours, then remove the herbs and pour the infused olive oil in a glass container with a sealed lid and place in the refrigerator.
- Slice eggplant 1/2 inch thickness. Place sliced eggplant on baking sheet lined with paper towel and sprinkle each side with salt. Let it sit for 20 minutes. Brush off the salt.
- Preheat the grill to medium heat and spray with oil. Coat vine cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Brush both sides of sliced eggplant with the remaining olive oil and season with salt and pepper. Place on hot grill. Cook each side for 4-5 minutes, until the eggplant is tender with charred markings and the tomatoes are bursting. Remove from grill.
- Assemble your plate with the eggplant, halloumi cheese, cherry tomatoes, parsley and dill. Drizzle some of the infused olive oil over the plate. Serve as an appetizer or side dish.
Nutrition
Calories: 636kcal | Carbohydrates: 8g | Protein: 14g | Fat: 62g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Sodium: 688mg | Potassium: 318mg | Fiber: 4g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 12mg | Calcium: 585mg | Iron: 1mg