Roasted Tomatoes Eggplant & Halloumi

Toss the eggplant, tomatoes and garlic with olive oil, salt and pepper on a sheet pan.

Roast until the eggplant is starting to brown and the tomatoes are wrinkling. Then add the halloumi to the pan.

Continue roasting until the halloumi is golden at the edges.

Squeeze the roasted garlic cloves into a food processor. Add the tahini, parsley, lemon juice, salt, pepper and olive oil.

Puree the ingredients until smooth.

Toss the eggplant, tomatoes and halloumi with the lemon tahini sauce.

Roasted Tomatoes Eggplant & Halloumi