Grilled Eggplant with Halloumi and Tomato Vierge Sauce

Ingredients

• 4 Eggplant (halved and scored without piercing the skin)
• 400 g Halloumi (cut into thin slices)
• 2 tbsp Parmesan (in a thin layer; approximate quantity as no weight was specified)
• 2 bottes Spring onions (white or red; rinsed, dried, and thinly sliced)
• 3.5 gousses Garlic (pressed for the garlic-infused olive oil)
• Olive oil (for the garlic oil, the onions, and then drizzling over the eggplant; quantities not specified)
• Oregano (a little; the creator uses Greek oregano)
• 1 cuiller Honey (the transcript specifies that lavender honey, thyme honey, or ordinary honey is suitable)
• Thyme (a few pinches; wild thyme is used in the video)
• Salt (for the eggplant, onions, and sauce; to taste)
• 1000 g Beefsteak tomatoes (finely sliced)
• 2 gousses Garlic (pounded for the vierge sauce)
• 1 citron Lemon juice
• 1 bouquet Basil (finely sliced)
• Black pepper (salt and pepper to taste; freshly ground for the sauce)

Steps

1. 1

   Preheat the oven to 180 °C. Halve the eggplants lengthwise, then score the flesh with a knife without cutting through the skin.

2. 2

   Press the 3 to 4 garlic cloves into olive oil to prepare garlic-infused oil. Generously brush the scored surfaces so that the oil and garlic penetrate the cuts.

3. 3

   Season the eggplant with oregano and salt.

4. 4

   Bake for approximately 30 minutes, until the eggplant is thoroughly softened and tender.

5. 5

   Turn off the oven and leave the eggplant inside to continue softening while you prepare the rest.

6. 6

   Rinse and dry the spring onions, then thinly slice them.

7. 7

   Heat a little olive oil in a frying pan and add the onions. Sweat them gently until softened and just beginning to turn golden, without browning them too much.

8. 8

   Add the honey and thyme to the onions, then continue cooking briefly to sweat them without excessive browning. Remove from the heat as soon as they are barely golden.

9. 9

   While the onions are cooking, finely slice the tomatoes. Pound the 2 garlic cloves intended for the sauce, finely slice the basil, and squeeze the lemon.

10. 10

    Mix the tomatoes with the pounded garlic, lemon juice, and basil. Season with salt and pepper, then keep the vierge sauce chilled until serving.

11. 11

    Remove the softened eggplant from the oven and distribute the onion compote over the halves.

12. 12

    Arrange the thin slices of halloumi over the onions.

13. 13

    Add a light layer of Parmesan, a turn of the pepper mill, and a small drizzle of olive oil over the topped eggplant.

14. 14

    Grill the eggplant cheese-side up on a grill or griddle. Cook for approximately 5 minutes, until the cheese is browned and crisp on the surface.

15. 15

    Serve the eggplant piping hot on plates and spoon the cold vierge sauce over the top.

Notes

The transcript indicates approximately 30 minutes of cooking in the oven at 180 °C, followed by approximately 5 minutes on a grill or griddle. The amount of olive oil and the chilling time for the sauce are not specified; the sauce is described as chilled. The Parmesan quantity corresponds to two tablespoons in the description.

Nutrition per serving

• vegetarian
• gluten-free
• Mediterranean
• grilled
• oven
• main course
• summer