Grilled Fattoush With Halloumi And Eggplant Recipe

Name: Grilled Fattoush With Halloumi And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, plus more for grill; 2 scallions; 1 jalapeno; 1/2 cup halved pitted Castelvetrano or other green olives; 3 tablespoons salted, roasted pistachios; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper; 1 tablespoon dried thyme; 1 tablespoon toasted sesame seeds; 1/4 teaspoon garlic powder; 2 (6)-inch pitas; 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant); 2 tablespoons olive oil, plus more for grill; Kosher salt; 1 (8)-ounce package Halloumi cheese; 2 large Persian cucumbers or 1 small English hothouse cucumber; 1 pound tomatoes, halved, cut into wedges if large; 1/2 cup torn mint leaves; 1/4 cup dill sprigs

Servings: persons

5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeno
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

1
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeno, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeno. Transfer to a cutting board and let cool slightly.
2
Slice open jalapeno and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
3
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
4
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
5
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
6
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons olive oil, plus more for grill, 2 scallions, 1 jalapeno, 1/2 cup halved pitted Castelvetrano or other green olives, and more.

Yes, Grilled Fattoush With Halloumi And Eggplant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fattoush With Halloumi And Eggplant

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