Best Grilled Fattoush With Halloumi And Eggplant Recipes

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GRILLED HALLOUMI FATTOUSH



Grilled Halloumi Fattoush image

In this version of fattoush-the Middle Eastern salad made with pita and assorted vegetables-chickpeas and lightly charred halloumi cheese give it extra heft and a good punch of protein, making it an ideal vegetarian main course. Halloumi, a Greek cheese, is nicely salty and has a high melting point, which makes it ideal for frying or grilling.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 tablespoon toasted sesame seeds
1 teaspoon dried oregano
1 teaspoon Aleppo-style pepper or 1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
3 cups pita chips (5 ounces)
One 15-ounce can chickpeas, rinsed and drained
1 romaine lettuce heart, torn or chopped
4 Campari tomatoes, cut into wedges
2 Persian cucumbers, sliced
1 small red onion, thinly sliced
1 pound halloumi cheese, sliced lengthwise 1/2 inch thick
1 1/2 cups mix picked herbs, such as mint and dill, torn
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
  • For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
  • Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
  • Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
  • Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.

GRILLED FATTOUSH WITH ZA'ATAR EGGPLANT



Grilled Fattoush With Za'atar Eggplant image

Make and share this Grilled Fattoush With Za'atar Eggplant recipe from Food.com.

Provided by Rick M.

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons za'atar spice mix
4 garlic cloves, finely grated
1 1/4 cups extra virgin olive oil
2 lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
1 large red onion, sliced into rounds
24 inches pita bread
kosher salt, freshly ground pepper
3/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon finely grated lemon zest
2 lbs small mixed heirloom tomatoes, halved, or cut into wedges if large
8 ounces Greek feta cheese, broken into large pieces
2 large Persian cucumbers, thinly sliced
1/2 cup pitted kalamata olive
1/2 cup torn basil leaves
1/4 cup dill sprigs
vegetable oil (for brushing)

Steps:

  • Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing.
  • Prepare a grill for high heat; thoroughly clean grates and brush with oil.
  • Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
  • Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za'atar oil until completely combined.
  • Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.

Nutrition Facts : Calories 513.1, Fat 41.5, SaturatedFat 9.2, Cholesterol 25.5, Sodium 503.9, Carbohydrate 30.4, Fiber 6.5, Sugar 10.7, Protein 8.8

GRILLED FATTOUSH WITH HALLOUMI AND EGGPLANT



Grilled Fattoush with Halloumi and Eggplant image

We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).

Provided by Chris Morocco

Categories     Bread     Salad     Salad Dressing     Lebanon     Tomato     Cheese     Eggplant     Grill     Bon Appétit     Dinner     Summer     Vegetarian     Flat Bread     Olive     Lunch     Side     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 22

Dressing:
5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeño
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
Assembly:
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

Steps:

  • For the dressing:
  • Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
  • Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
  • Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • Assemble the salad:
  • Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
  • Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
  • Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

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