Ingredients:

  • 2 medium aubergines (eggplants), sliced into ½ inch rounds (about 400g)
  • 8 ounces (225g) halloumi cheese, sliced into ½ inch thick pieces
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • 1 cup cherry tomatoes, halved (150g)
  • ½ cup fresh parsley, roughly chopped (15g)
  • ¼ cup fresh mint leaves, roughly chopped (10g)
  • 3 tablespoons olive oil (45ml)
  • Juice of 1 lemon
  • 1 teaspoon honey or maple syrup (5g)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Slice aubergines into ½ inch rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture. Rinse and pat dry with a paper towel.
  2. In a mixing bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper. Set aside.
  3. Preheat the grill pan or grill over medium-high heat. Brush both sides of the aubergine slices with olive oil and grill for 4-5 minutes on each side until tender and charred.
  4. In the same pan, grill the halloumi cheese slices for 1-2 minutes on each side until golden and crispy.
  5. In a large mixing bowl, combine grilled aubergine, halloumi, cherry tomatoes, parsley, and mint. Drizzle with the lemon dressing and toss gently to combine.
  6. Arrange on a platter or individual plates. Enjoy warm or at room temperature.