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Haloumi is so good. Just so good. And it’s so much more versatile than any other cheese because you don’t have to worry about it melting. But it’s still amazing in grilled cheese too. No, you don’t have to use Japanese eggplants in this salad. You can most definitely use a regular eggplant. But since Japs are in season right about now, if you do have access to those long, skinny amazing eggplants, this would be an excuse to pick a few up. Now about the meal part. Yes, while I do believe salads are meals (especially filling ones like this one), this salad works equally well inside a wrap. It really works both ways. So serve it as a salad with your salmon main, or make some great sandwiches. It is a few steps, but it’s special and worth it.
2 Japanese eggplants or 1 large eggplant, cut into 1-inch cubes/slices
1 (14-ounce) package haloumi cheese, cut into 1-inch cubes
10 to 12 ounces greens
1/2 cucumber, diced
1/2 red pepper, diced
2 tablespoons capers or 1/4 cup Gefen Sliced Olives
1/4 cup Gefen Olive Oil
juice of 1 lemon
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon oregano
1/2 teaspoon salt
pinch crushed red pepper
pinch black pepper
1/2 cup Gefen Light Mayonnaise
juice of 1 lemon
1 large shallot, finely diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon dried mint
1/2 teaspoon oregano
Preheat oven to 450 degrees Fahrenheit. In a large bowl (or directly on the baking sheet if baking right away), combine eggplant and haloumi cubes with marinade ingredients. Mix well. You can now leave this mixture to marinate if preparing this step ahead, or bake right away. When ready to bake, spread eggplant and haloumi on a greased baking sheet and bake for 25 minutes, until everything is golden.
Combine all dressing ingredients.
Assemble the salad: Top greens with cucumbers, peppers, and capers. Top with eggplant and haloumi. Drizzle with dressing and toss to serve.
Photo by Chana Rivky Klein
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