Have you tasted halloumi? Not always?! So let me present you a new recipe and with it you will have no more excuses Roasted Eggplant Salad with Halloumi and Chickpeass. This complete and delicious salad will undoubtedly delight your taste buds.
i became one Eggplant Addiction Heat. I would make salads and salads, grits, variations of ratatouille, etc. Ah, I forgot Parmigiana.. No really, it’s a pleasure. Summer vegetables are so varied, delicious, sun-kissed that you just can’t get enough of them!
I already experienced eggplant salad in feta, cream cheese goes perfectly well. But here we go to an extra dimension with chickpeas and halloumi with a special texture like this one.
I believe there hasn’t been a single summer for 2 or 3 years where I go a week without eating brinjals! You know if you’ve been following me for a long time, it really wasn’t won over yet… but I guess it’s like everything: when we find a way to do what we Suits, when we find out what we really liked, and well we don’t get distracted by these desires!
I have a market gardener who is a real surprise: She sells vegetable ornaments! Vegetables that aren’t calibrated, that go a little in all directions, and that come in many varieties. I think he needs 5 or 6 different varieties of eggplant, so I definitely like it!
And of all these varieties, the one I prefer is definitely the longer eggplant, as you see the opposite, because it allows to have slices of equal diameter and therefore allows for uniform cooking. Goodbye rubber eggplants that repeatedly overcooked eggplants, say goodbye to cooking in multiple batches to respect the cooking time…
You can eat this roasted eggplant salad both hot or cold. Personally, I prefer when it’s great, because it’s great, I guess. After that, it’s up to you to choose the look you like!
Here, I didn’t use any spices except salt and pepper, and I was satisfied with the basic pairing of olive oil and cider vinegar. As well as adding freshness to salads, onions and chives are also good. Afterwards, you are free to let your creativity run freely, and to choose a scented oil or vinegar! A pinch of lemon juice would also taste great in this recipe!
The pairing of chickpeas and roasted aubergine can be used in many forms, in salads or even pan-fried, but here, I digress a bit… you can bake your chickpeas in the oven with a drizzle of olive oil. Can also keep in Olives, herbs (rosemary, oregano, dried basil…) and a little paprika, they tend to be a bit drier and so will be more crunchy… but I found that there were too many things to bake in the oven…
My Summer Hit: Roasted Eggplant Salad
I think I may have made Roasted Eggplant Salad 2 or 3 times before, but this version is probably my favorite. It is fresh, complete and can be stored for a long time. Ideal for your summer batch-cooking sessions!
Halloumi, the perfect cheese for mixed salads
Halloumi has one huge advantage: Unlike feta, it doesn’t fall apart, which I love but which still turns salad dressing into something not-so-delicious, the same for mozzarella!
Halloumi doesn’t do that! It keeps its shape well. And most of all, it has the perfect little crunch on top, which gives an extra texture to the salad, a real treat!
How to make Roasted Eggplant in Salad?
For this salad, I chose a different technique than I used for my Baked Eggplant Salad. In this recipe, I have coated eggplant pieces with a flavorful base and flour. Here, the cooking technique is similar to that of oven-roasted eggplant, i.e. they are cut into thick slices and then coated with olive oil. It does not lighten in olive oil, but how good!!!
Also, if you don’t like fresh onions much, I recommend dividing the quantity by two. You can smell the onion while tasting it…and even after a while! Let’s move on to the instructions on how to make this Roasted Eggplant Salad!
Part: 4 People
For Roasted Eggplant
