Description
A hearty bake combining the rich flavors of eggplant with the savory notes of halloumi cheese. Perfect for vegetarian and meat-lovers alike!
Ingredients
Scale
- 2 large eggplants, sliced
- 200g halloumi cheese, sliced
- 2 large tomatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice the eggplants and prepare the remaining vegetables.
- Heat olive oil in a pan over medium heat, add the chopped onion and minced garlic, and sauté until translucent (about 5 minutes).
- In a baking dish, layer the eggplant slices, followed by the sautéed onion and garlic, diced tomatoes, and top with halloumi cheese. Season with salt and pepper.
- Bake for 25-30 minutes, or until the eggplant is tender and the halloumi is golden and bubbling.
- Let it cool briefly, then garnish with fresh basil or parsley before serving.
Notes
You can prepare this dish a day in advance and store it in the fridge. Feel free to add other vegetables for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg