EGGPLANT HASH
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1 medium eggplant 2 medium tomatoes 1 onion 3 garlic cloves 2 cups spinach 250gr halloumi 2 tbsp chopped parsley 1 tsp cumin 1 tsp paprika S&P Olive oil
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DIRECTIONS
- Dice the eggplant into 1/2 inch cubes. Chop the onion, tomatoes and spinach. Slice the halloumi*.
- In a large pan, heat a splash of olive oil over medium high. Add chopped onions. sauté until soft and fragrant, about 1-2 min. Add garlic, and cook for a minute. Add another splash of olive oil. Add diced eggplant. Season with cumin, paprika and S&P to taste. Sauté, stirring often, until it starts to brown on the sides and reduced in half, about 4-6 min. Add tomatoes, cook, stirring often until tomatoes soften, about 2-3 min. Fold in chopped spinach and remove from heat. Set aside.
- Over medium high, heat a grill cast iron or a nonstick pan. Add sliced halloumi. Sear until golden brown, about 2 min per side.
- Plate the hash and place the grilled halloumi on top. Garnish with chopped parsley and enjoy!
NOTES
*Halloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk. It's salty and tangy, and somewhat feta-like, however, it has a high melting point and so can easily be fried or grilled. It is packed with protein and calcium which makes it a great add-on or meat substitute for many meals!
