Ingredients and Weight:
- Halloumi cheese: 450g
- Eggplant: 1 large (about 500g)
- Cherry tomatoes: 200g
- Red onion: 1 small (about 150g)
- Olive oil: 50ml
- Dukkah spice blend: 2 tbsp
- Sea salt and black pepper: to taste
For the Tahini Sauce:
- Tahini: 100g
- Lemon juice: 3 tbsp
- Water: 50ml
- Garlic clove: 1, minced
- Cumin powder: 1 tsp
- Coriander powder: 1 tsp
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Prepare the eggplant: Cut the eggplant lengthwise into 0.5cm thick slices. Drizzle with olive oil, season with salt and pepper, and roast on a baking sheet at 200°C (400°F) for 15-20 minutes, or until tender.
- Prepare the halloumi skewers: Cut the halloumi into 2cm cubes. Thread the halloumi, roasted eggplant slices, and cherry tomatoes onto skewers.
- Make the dukkah: In a small bowl, combine the dukkah spice blend with a drizzle of olive oil to form a paste.
- Prepare the tahini sauce: In a medium bowl, whisk together the tahini, lemon juice, water, garlic, cumin, and coriander. Season with salt and pepper to taste.
- Grill the skewers: Heat a grill pan or barbecue over medium heat. Brush the skewers with olive oil and cook for 5-7 minutes per side, or until the halloumi is golden brown.
- Serve: Drizzle the skewers with dukkah paste and serve with the tahini sauce.
Nutritional Information:
- Serving size: 2 skewers
- Calories: 350
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
- Dietary fiber: 5g
Dish Characteristics:
- Mediterranean-inspired flavors
- Grilled and roasted textures
- Creamy and tangy tahini sauce
- Rich and aromatic dukkah spices
- Colorful and visually appealing
User Comments:
- "This dish is a perfect blend of savory and tangy flavors."
- "The halloumi is perfectly grilled and the eggplant is tender and flavorful."
- "The tahini sauce is creamy and complements the skewers beautifully."
- "The dukkah paste adds an extra layer of spice and crunch."
- "This is a dish that will impress your guests and leave them craving for more."
Special Precautions and Tips:
- Be sure to cut the eggplant slices evenly so that they cook at the same rate.
- Do not overcrowd the grill pan otherwise the skewers will steam rather than grill.
- If you do not have dukkah spice blend, you can make your own by combining equal parts of cumin seeds, coriander seeds, sesame seeds, and hazelnuts, toasted and ground.
