Roasted Eggplant Halloumi Bowls
I find a lot of recipe inspiration on Tiktok nowadays. There are so many talented people out there and it’s definitely a guilty pleasure of mine to mindlessly scroll before bed. I save so many recipes on Tiktok and this was one of them. Original video here. I added some grains and arugula to make it more satisfying. I’ve made this twice already and it’s super fresh and delicious.
Watch video HERE.
INGREDIENTS:
For the Salad—
1 Italian Eggplant (the skinnier looking one) or 1/2 of regular eggplant; diced
1 Red Bell Pepper; diced
Shiitake Mushroom; sliced
2 shallots or 1/2 small red onion; sliced
Cherry tomatoes; halved
Halloumi; sliced
Olive Oil
Oregano
Paprika
Garlic Powder
Salt + Pepper to taste
Cilantro; chopped
Farro
arugula
For the Dressing—
1/2 cup Olive oil
Around 4-5 tbsp Apple cider vinegar or red wine vinegar
1 tbsp Dijon mustard
Oregano
Paprika
Garlic Powder
A squeeze of honey
Salt + Pepper to taste
HOW-TO:
Preheat oven to 400F
Chop eggplant, bell pepper, shallot, shiitake and place on large baking sheet
Season veggies with olive oil, salt, garlic powder, paprika and oregano and mix to combine.
Bake for about 20 minutes, tossing halfway through until veggies are soft and golden.
Cook farro according to package.
To a jar with a lid, add all dressing ingredients and shake to combine. Season with your heart. Taste and adjust seasonings accordingly.
Remove halloumi from packaging and slice into 1/4”-1/2” thick slices.
To a skillet, heat on medium heat, add olive oil. Pan fry halloumi on both sides until golden. Remove from pan and dice into cubes.
Remove veggies from oven, add diced halloumi, toss with a little dressing and mix.
Slice cherry tomatoes, chop cilantro and set aside for garnish.
To a bowl, add farro, arugula, roasted veggies/halloumi. Top with sliced fresh cherry tomatoes, chopped cilantro and a drizzle more of the vinaigrette and enjoy!