Roasted Eggplant and Tomatoes with Halloumi
With roasted eggplant, tomatoes and garlic tossed in an herby lemon tahini sauce, this sheet pan halloumi recipe is an easy vegetarian meal.
Servings: 4
Ingredients
- For vegetables and halloumi
- 1-1/2 pounds eggplant, diced 1/2-inch
- 1 pint cherry tomatoes, halved
- 3 garlic cloves, skin-on
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound halloumi cheese, cut into 1/2-inch cubes
- For sauce
- 1 cup parsley leaves
- Juice of 1 lemon
- 1 tablespoon tahini
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- For serving
- Cooked grains, i.e. barley, quinoa, farro, couscous
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the eggplant, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer with the tomatoes cut side up. Roast for 25 minutes until the eggplant is starting to brown at the edges and the tomatoes are wrinkling. Scatter the halloumi on the pan and continue roasting for 10-15 minutes until the cheese is lightly golden. Save the roasted garlic for the sauce.
- For the sauce, squeeze the garlic cloves out of their skins into the bowl of a food processor. Add the parsley, lemon juice, tahini, salt and pepper. With the motor running, drizzle the olive oil through the feeder tube processing until the mixture is fully combined.
- Spoon the sauce onto the eggplant, tomatoes and halloumi on the sheet pan. Gently toss around to coat everything.
- Serve with cooked grains.
Nutrition
Calories: 425kcal | Carbohydrates: 18g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 1579mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1887IU | Vitamin C: 52mg | Calcium: 628mg | Iron: 2mg