Description
A delightful dish that combines roasted eggplant and halloumi cheese, creating a comforting bake perfect for any occasion.
Ingredients
Scale
- 2 large eggplants, sliced
- 200g halloumi cheese, sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 400g canned tomatoes
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Brush the eggplant slices generously with olive oil and season with paprika, oregano, salt, and pepper.
- Arrange the seasoned eggplant in a baking dish and pour the canned tomatoes over the top.
- Place halloumi slices on top of the tomatoes.
- Bake for about 30 minutes or until the eggplant is tender and the halloumi is golden brown.
- Garnish with fresh basil leaves before serving.
Notes
For added flavor, salt the eggplant slices and let them sit for 30 minutes to draw out moisture and bitterness. Feel free to experiment with different cheeses or add vegetables.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg