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A versatile recipe that can be served as an appetiser, side dish, or as a light meal.

Aubergine and yogurt dip with halloumi and zaatar

from the greenfields' kitchen

The star ingredients, aubergine, halloumi cheese, and za’atar spice blend, come together beautifully to create a harmonious balance of textures and tastes. Quick and easy to prepare, making it a perfect addition to your repertoire of delicious recipes. Best enjoyed warm, with some pita bread or as a side dish with grilled meats.

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Total Time: 45 minutes

For the Aubergine and Yogurt Dip:

  • 2 medium aubergines
  • 250g Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

For serving:

  • 250g halloumi cheese, sliced into 1/2-inch thick pieces
  • 3-4 tbsp Greenfields Za’atar blend
  • Large pita bread
  • Rocket leaves (optional)
  • Lemon

 

Alternatively, make your own za’atar spice blend:

  • 2 tablespoons dried thyme
  • 1 tablespoon sesame seeds
  • 1 tablespoon ground sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Prepare the Aubergine (Eggplant):

  • Preheat your oven to 200°C (180°C fan).
  • Prick the aubergines with a fork to allow steam to escape.
  • Place them on a baking sheet and roast for about 30 minutes, or until the skin is charred and the flesh is soft.
  • Remove from the oven and let them cool slightly.
  • Once cool, scoop out the flesh and discard the skins.

Make the Aubergine and Yogurt Dip:

  • In a bowl, combine the roasted aubergine flesh, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper.
  • Use a hand blender or food processor to blend until smooth and creamy.
  • Adjust the seasoning if needed and refrigerate the dip until ready to serve.

Cook the Halloumi:

  • Heat a non-stick frying pan over medium-high heat.
  • Add the halloumi slices and cook for 1-2 minutes on each side until they are golden brown and slightly crispy.

Assemble and Serve:

  • To serve, place a pita bread on a serving platter and spread the Aubergine and Yogurt Dip on top.
  • Arrange the cooked halloumi slices on top.
  • Sprinkle the zaatar spice blend generously over the halloumi.
  • Garnish with a drizzle of olive oil, fresh herbs, rocket leaves and a squeeze of lemon juice.

Nutrition (per serving, approximate):

  • Calories: 280
  • Fat: 18g
  • Carbohydrates: 15g
  • Protein: 16g
  • Fibre: 6g
  • Sugar: 7g

IN THIS RECIPE:

Mediterranean

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