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Home > posts > 2016 > 05 > 2016-05-16_GrilledHalloumi.html
Grilled Halloumi Eggplant Burgers
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Meredith did most of the prep work on this so I may be missing some things, but we made grilled halloumi. We based the sauce and stuff on this The Kitchn recipe (local[@rev]).
For the "Pesto", we used the recipe there at least as inspiration. Some of the changes we made were
It came out very lemony. As in too lemony. We read some things that said adding some baking soda would help temper that and sure enough, it did. Still lots of lemon flavor but it was less overpowering.
Rather than grill the eggplant, we seasoned the eggplant with salt and let it sit for a bit. After blotting it, we just roasted it.
I grilled the halloumi for about 2-3 minutes per side. We built the sandwiches open face. They were really good. The saltiness of the cheese was nicely accentuated with the eggplant and the bread. Any kind of grilled halloumi is a great spring-time meal.
The bread was sourdough rolls from Trader Joes. They say they are just 90 cal/roll but that seems too good to be true. It probably is given that it also says a serving is 1 roll at 49 grams but if you weigh them, they are 120-150 grams.
Grilling the cheese:
Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn)
Local Copy[@rev] (U: guest, P: name of my dog, lower case)