EGGPLANT HALLOUMI SALLAD

As one the first recipes I want to share with you, I wanted to mix my favourite Mediterranean ingredients and make it a delicious main or side dish.

Being born in Nice, South of France and originally from Egypt, I loved going to the Mediterranean sea on both sides, the food is so fresh and healthy both in the south of France and north of Egypt.

As you might know, the diet in eastern countries is known to be one of the best as you cook with fresh vegetables, olive oil and lots of greens.

For those who already miss summer, this recipe will remind you of your sunny days and bring it back to your palate.

I’ve always loved food and as I lived a bit everywhere in the world, I want to offer you recipes that will bring the international to your plate, especially in those times where we don’t know when we will manage to travel freely again. Great idea no? Bringing food from the world to your plate in no time and effort.

I’m a chef that loves colours and textures, you’ll then realize while savouring this meal that it’s filled with so many colours, the fattiness of the eggplants will balance well with the crunch and both acidity and freshness of the pomegranate, the saltiness of the halloumi with the flesh of the tomatoes, the tangy chili flavour with the pine nuts will balance out perfect with the garlic vinaigrette!

This recipe serves one person if it’s the only thing you’ll eat. If you decide to accompany a good piece of meat, it serves 2 people.

EGGPLANT HALLOUMI SALLAD FOR 1-2 PERS

- ½ BIG EGGPLANT

- 100g HALLOUMI (ANY VEGAN OPTION WORKS)

- 100g COLOURED TOMATOS

- 1 HAND OLIVES

- PARSLEY LEAVES

- ¼ POMEGRANATE

- SUMAC

- 1 HAND PARSLEY

- 1 GARLIC CLOVE

- 1 HAND PINE NUTS

- SALT/PEPPER

- CHILI FLAKES

Preheat the oven on 250°C, slice the aubergines (1 cm) and lay them on a tray. Pour olive oil and season with salt and pepper. Turn the oven to 200°C and bake the aubergines until golden.

Meanwhile, slice the tomatoes, and mix with your blender the garlic with parsley, olive oil, salt and pepper.

slice the halloumi, mine was seasoned with black sesame and oregano as they add a really nice touch of Mediterranean flavours.

Open up the pomegranate by cutting it in 4. Use 1/4 of it and take out the seeds, reserve.

Take out the aubergines and roast the pine nuts for a few minutes at 160°C. When golden, they are ready to be served.

On a flat plate, start by laying the aubergines, tomatoes, halloumi, olives and pine nuts.

Drizzle the parsley oil and add the pomegranate seeds. Sprinkle with sumac, chili flakes, salt and pepper and decorate with parsley leaves.

Ready to serve!

TIPS

The eggplant usually needs quite a lot of olive oil to get that moist and tender texture, don’t hesitate to pour!

This salad can be served while the aubergines are warm or you can serve it really cold. I personally like it cold.

Depending on the acidity of the pomegranate, you can add a dash of lemon juice if you are missing that little kick.

You can use tofu or tempeh as a vegan alternative.

What is sumac? It’s a red tangy spice that adds sourness in terms of taste to your meats, salads and fish. Very high in antioxidants, it beats the açai berry, lowers the blood sugar, lowers risks of having heart diseases. It’s used a lot in Lebanon, Syria and oriental countries.

Also, I recommend a halloumi what’s been marinated in herbs as it is really flavourful! Any organic brand works!

If you don’t know where to find sumac, you can always contact me and I’ll provide some for you.

Enjoy!

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