You can make this a salad or make it a complete meal – halloumi is just so good, it’s ready to be the star.
Halloumi is so good 😉 Just so good. And it’s so much more versatile than any other cheese because you don’t have to worry about it melting. But it’s still amazing in grilled cheese too.
For a while, I kept this recipe tucked away because, good halloumi simply wasn’t available.
And, now, it’s finally here. And from who else but the best? Natural & Kosher.
First–why do we love halloumi cheese?
It’s amazing either hot or cold! It has a high melting point, so that means it’ll maintain its shape when grilling, baking, sautéing, or frying–but will still have that rich, melty interior. Because of that, it’s the perfect cheese to use for “mozzarella sticks” (I guess they’d be halloumi sticks rather),
but we’re going to use them in a healthier way today–by roasting in the oven.
Now, about this recipe. Halloumi and eggplant are marinated
and roasted together
to star in this salad. It really is the best we’ve tasted.
See how perfect this is? Natural & Kosher’s Halloumi isn’t like any other halloumi that has been on the cholov Yisroel market. This is authentic halloumi from Cyprus, handcrafted using the traditional cheese making methods (no commercial processes here). It’s made from a blend of sheep, goat, and cow milk and is also kosher for Passover.
And if you don’t want salad, you can use them in a sandwich instead. So serve it as a salad with your salmon main, or make some great sandwiches.
Haloumi Eggplant Salad
Ingredients
- 1 large eggplant (or 2 Japanese eggplants), cut into 1-inch cubes
- 1 (14 ounce) package Halloumi cheese, cut into 1-inch cubes
- 10-12 oz greens
- ½ cucumber, diced
- ½ red pepper, diced
- 2 tbsp capersor ¼ cup sliced olives
Marinade:
- ¼ cup olive oil
- juice of 1 lemon
- 2 garlic cloves, crushed
- ½ tsp oregano
- ½ tsp salt
- pinch crushed red pepper
- pinch black pepper
Shallot Dressing:
- ½ cup lite mayonnaise
- juice of 1 lemon
- 1 large shallot, finely diced
- 2 garlic cloves, crushed
- ½ tsp salt
- ½ tsp dried mint
- ½ tsp oregano
Instructions
- Preheat oven to 450°F. In a large bowl (or directly on the baking sheet if baking right away), combine eggplant and halloumi cubes with marinade ingredients. Mix well. You can now leave this mixture to marinate if preparing this step ahead, or bake right away. When ready to bake, spread eggplant and halloumi on a greased baking sheet and bake for 25 minutes, until everything is golden.
- Combine all dressing ingredients.
- Assemble the salad. Top greens with cucumbers, peppers, and capers. Top with eggplant and haloumi. Drizzle with dressing and toss to serve.
This salad works equally well inside a wrap or sandwich.
Spread the shallot dressing. Layer greens, peppers, baked eggplant and halloumi cubes.
Start by bringing up the bottom flat of your wrap.
Fold in the sides,
then continue to roll.
This is how we fold a wrap.
It’s special and worth it.
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This looks amazing!!!!
Where can you get Halloumi in Israel?
In the grocery store! Ishur had usually has Gad company is badatz Rubin
Beautiful! Unreal pesach idea, ty!
Yum! Can I bake the eggplant and cheese in advance? (like a day)
Yes. Either rewarm or bring to room temp at least.
Has anyone been able to find this cheese in Flatbush?