Editorial sample recipeLebanesebeginnervegetarianhalalgluten-free

Lebanese Zaatar Roasted Eggplant And Halloumi Skillet

Name: Lebanese Zaatar Roasted Eggplant And Halloumi Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 large globe eggplant, cut into half-inch thick rounds; 8 oz halloumi cheese, sliced into quarter-inch slabs; 4 tbsp olive oil, divided; 2 tbsp zaatar spice blend; 1.5 cups cherry tomatoes, whole; 3 cloves garlic, minced; 0.25 cup fresh mint, coarsely torn; 1 tbsp lemon juice

Tender roasted eggplant disks layered with golden pan-seared halloumi cheese, blistered tomatoes, and vibrant aromatic zaatar herb oil.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Lebanese Zaatar Roasted Eggplant And Halloumi Skillet

AI illustration

Technique to learn

Blistering

High-heat dry pan roasting of whole vegetables like tomatoes to burst their skins and intensify sweet flavors.

Instructions

Step 1: Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Step 2: Brush eggplant rounds with 2 tablespoons of olive oil, sprinkle with half the zaatar, and roast for 20 minutes until tender and golden.

Step 3: In a small bowl, whisk remaining 2 tablespoons olive oil with remaining zaatar, minced garlic, and lemon juice.

Step 4: Heat an oven-safe skillet over medium-high heat and sear halloumi slabs for 2 minutes per side until golden brown, then set aside.

Step 5: In the same skillet, toss cherry tomatoes over medium heat for 3 minutes until skins begin to blister and burst slightly.

Step 6: Arrange the roasted eggplant rounds and seared halloumi slices in an alternating layer inside the skillet among the tomatoes.

Step 7: Spoon the zaatar garlic oil over the dish, warm in the oven for 3 minutes, then sprinkle with fresh mint leaves before serving.

Cooking tips

Pat halloumi dry before searing to prevent boiling in excess water.
Zaatar blends vary in salt content, so taste the herb oil before adding extra salt.
Original home-cooking adaptation inspired by Lebanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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