Low Carb Harissa Halloumi Stack
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the eggplant into half inch discs and the peppers in half. Arrange across a shallow baking tray and season with salt and pepper.
Step 3
Add the olive oil and one teaspoon of harissa to a small bowl and mix to combine.
Step 4
Drizzle the harissa oil over the vegetables and rub all over with your hands.
Step 5
Transfer to the oven to bake for 18-20 minutes until lightly charged and tender.
Step 6
Whilst the vegetables are cooking, slice the halloumi into four even strips and arrange in a dry skillet over a medium/high heat. Cook for 3-4 minutes each side until golden.
Step 7
Layer two halloumi pieces each with a slice of pepper, then eggplant, then the remaining pepper slices. Top with the remaining halloumi and secure with a toothpick if desired.
Step 8
Add the yogurt and remaining harissa to a bowl and stir well to combine. Drizzle over the stack or use as a dip to serve.
Ingredients
- Haloumi Cheese by Papouis – 9 ounce
- Harissa Paste by Trader Joe’s – 2 teaspoon
- Dannon All Natural Yogurt, Plain – 2 tablespoon
- Olive Oil – 1 tablespoon
- Yellow Bell Peppers, Raw – ½ small
- Red Bell Peppers, Raw – ½ small
- Eggplant, Raw – ¼ medium
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon