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.
