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Grilled Eggplant Steaks and Halloumi Salad
2024-04-24
https://www.metro.ca/userfiles/image/recipes/grilled-eggplant-steaks-12297.jpg
PT30M
PT20M
PT50M
In a large shallow dish, add the pomegranate zaatar dressing, garlic salt, and pepper, stirring to combine.
Trim about a 1/4-inch cheek off both lengthwise sides of eggplant and discard. Slice eggplant lengthwise into 4 steaks of equal thickness. Lightly score a cross hatch on both sides of each steak.
Place steaks in dressing, turning to coat and let marinate for 30 minutes. Add cheese slices into residual dressing in the dish to coat just before grilling.Barbecue eggplant on medium-high in a preheated grill flipping once for 15 minutes or until softened and semi-translucent.
When eggplant is almost cooked, grill cheese on one side until softened and golden brown; about 5 minutes.Remove eggplant to a serving plate. Cut grilled cheese into chunks and toss in a bowl with tomatoes, cucumber, mint, parsley, almonds, and pomegranate arils. Spoon over eggplant and drizzle all over with tahini. Serve with additional pomegranate zaatar dressing to taste.
4
Metro
5
1
5
5
1/2 cup (125 mL) PURE J.L. KRAFT Pomegranate Zaatar Dressing and marinade
1/2 teaspoon (2 mL) Selection garlic salt
1/2 teaspoon (2 mL) SELECTION Ground Black Pepper
1 large eggplant
250 g halloumi cheese, cut into 1/2-inch thick slices
1 cup (250 mL) diced tomatoes
1 cup (250 mL) diced cucumber
1/2 cup (125 mL) finely chopped Irresistibles Fresh mint
1/2 cup (125 mL) finely chopped curly parsley
1/2 cup (125 mL) toasted, IRRESISTIBLES Slivered Almonds
1/2 cup (125 mL) Irresistibles Frozen Pomegranate Arils, thawed
2 tablespoons (30 mL) Life Smart Naturalia tahini
PURE J.L. KRAFT Pomegranate Zaatar Dressing and Marinade to serve
Grilled Eggplant Steaks and Halloumi Salad
4
Main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)PURE J.L. KRAFT Pomegranate Zaatar Dressing and marinade
-
1/2 teaspoon
(2 mL)Selection garlic salt
-
1/2 teaspoon
(2 mL)SELECTION Ground Black Pepper
-
1
large eggplant
-
250 g
halloumi cheese, cut into 1/2-inch thick slices
-
1 cup
(250 mL)diced tomatoes
-
1 cup
(250 mL)diced cucumber
-
1/2 cup
(125 mL)finely chopped Irresistibles Fresh mint
-
1/2 cup
(125 mL)finely chopped curly parsley
-
1/2 cup
(125 mL)toasted, IRRESISTIBLES Slivered Almonds
-
1/2 cup
(125 mL)Irresistibles Frozen Pomegranate Arils, thawed
-
2 tablespoons
(30 mL)Life Smart Naturalia tahini
-
PURE J.L. KRAFT Pomegranate Zaatar Dressing and Marinade to serve
Preparation
In a large shallow dish, add the pomegranate zaatar dressing, garlic salt, and pepper, stirring to combine. Trim about a 1/4-inch cheek off both lengthwise sides of eggplant and discard. Slice eggplant lengthwise into 4 steaks of equal thickness. Lightly score a cross hatch on both sides of each steak. Place steaks in dressing, turning to coat and let marinate for 30 minutes. Add cheese slices into residual dressing in the dish to coat just before grilling.
Barbecue eggplant on medium-high in a preheated grill flipping once for 15 minutes or until softened and semi-translucent. When eggplant is almost cooked, grill cheese on one side until softened and golden brown; about 5 minutes.
Remove eggplant to a serving plate. Cut grilled cheese into chunks and toss in a bowl with tomatoes, cucumber, mint, parsley, almonds, and pomegranate arils. Spoon over eggplant and drizzle all over with tahini. Serve with additional pomegranate zaatar dressing to taste.
Source :
Metro
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