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