Baked Eggplant with Haloumi and Tahini

This Lebanese dish is a delicious vegetarian meal that's sure to impress! It combines eggplants, haloumi cheese, and tahini to create a flavourful and nutritious dish.

Steps

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 2. Wash and cut the eggplant into cubes and place them on the prepared baking sheet. 3. Drizzle the eggplant with olive oil and sprinkle with salt. Toss to combine. 4. Bake in preheated oven for 20 minutes, until eggplant is tender and lightly golden. 5. Meanwhile, heat a skillet over medium-high heat and add the haloumi cubes. Cook for 2 minutes, or until the cheese is lightly browned. 6. When the eggplant is ready, add it to the skillet with the haloumi and cook for 2 more minutes. 7. Add the tahini, garlic and a pinch of salt. Stir to combine and cook for 1 minute more. 8. Serve the eggplant and haloumi in a shallow bowl, sprinkled with chopped parsley.

1 large eggplant 4 ounces haloumi cheese, cut into cubes 2 tablespoons tahini 1 tablespoon olive oil 1 teaspoon minced garlic Salt, to taste