Salad with halloumi and eggplants
Description
Minimum effort — excellent result. Pomegranate molasses will give the salad a pleasant tang, while pomegranate seeds add a touch of acidity to balance the flavor. You can substitute mint with cilantro if desired, but the refreshing note of mint fits perfectly here. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the halloumi and eggplant salad. Wash and dry the eggplant, lettuce, and herbs.
- 2
Step 2
Slice the eggplant into 1-centimeter-thick rounds. Place them in a bowl, cover with cold water, add salt, and let sit for 15 minutes. Then drain the water, rinse the slices, and pat dry. Heat a grill pan and lightly brush with vegetable oil. Add vegetable oil to the eggplant slices, season with salt, and toss to coat. Place the eggplant rounds onto the grill pan and cook on both sides until grilled. Transfer to a plate.
- 3
Step 3
Cut the halloumi cheese into slices and fry on both sides for about one minute each in a hot grill pan, then transfer to a plate.
- 4
Step 4
Tear the salad leaves by hand and place them at the bottom of the salad bowl.
- 5
Step 5
Place the fried eggplant on the salad leaves and season with pepper.
- 6
Step 6
Fry the cheese, cut it into pieces, and place it on the eggplants.
- 7
Step 7
Drizzle the salad with vegetable oil and narsharab sauce, add pomegranate seeds and mint leaves. Our halloumi and eggplant salad is ready.
- 8
Step 8
Serve at the table.