Low Carb Grilled Halloumi and Eggplant with Herbed Tzatziki
How to Make It
Step 1
Slice the halloumi into thin slices, approx. ½ cm (1/4 inch) in thickness. Slice the eggplant into slices similar to the size of the halloumi pieces, and mince the garlic.
Step 2
To a large bowl, add olive oil, tomato paste, minced garlic, paprika, chili flakes, and turmeric. Whisk to combine, then add the halloumi and eggplant. Toss to coat, then allow to marinade for 20 minutes.
Step 3
Preheat your oven to 200C/400F, and line a baking sheet with parchment paper. Lay the marinated halloumi and eggplant slices on the baking sheet in a single layer, then transfer to the oven.
Step 4
Bake for 10-12 minutes until the eggplant slices are soft and the halloumi is slightly charred. While in the oven, prepare the herbed tzatziki.
Step 5
Finely chop the parsley and add to a bowl. Grate the cucumber and transfer to the same bowl. Mix in the yogurt and dried mint, then season with salt and pepper to taste.
Step 6
To assemble, divide the herbed yogurt onto 2 plates. Top with the roasted eggplant and halloumi. Garnish with fresh herbs and chili flakes, and serve!
Ingredients
- Halloumi Cheese – 250 g
- Eggplant Raw – 250 g
- Garlic – 1 clove
- Extra virgin olive oil – 2 tbsp
- Tomato paste – 1 tbsp
- Paprika – 1 tsp
- Chili Flakes – 0.5 tsp
- Turmeric, ground – 0.25 tsp
- 5% Authentic Greek Strained Yogurt – 0.5 cup
- Cucumber – 0.25 medium
- Mint (all Varieties) Dried – 1 tsp
- Parsley – 2 tbsp
- Salt and Black Pepper (To Taste) – 0.5 tsp