Chunks of super tasty Halloumi balance the richness of the eggplants and combined well with an incredible spice mixture to elevate a side to into a mains dish.
Have a look below at the full recipe and don’t forget that you can always print it.
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Cut the aubergines into 1 ½ cm cubes,
add into an oven proof dish and toss with 4 tbsp of oil,
and season with 2 tbsp of the spice mixture.
Place in the oven and cook for about 35’.
Cut the halloumi in half and then each piece in 4 triangles.
Add into a bowl along with 1 tbsp of oil,
sprinkle with 1 tbsp of the spice mixture and mix well.
Grill in the oven for 3-4’ per side,
sprinkle with the za’atar. Keep aside.
Add 1 tbsp of oil and the garlic,
along with 1 tbsp of the spice mixture.
Cook for a minute or so for the spices to ‘wake up’ and
then add the rice.
Toss to get well coated with the oil,
pour the broth, mix well,
discard the garlic,
bring to a boil and simmer with the lid on for about 20’.
Place the rice in a large bowl and add into it the cooked aubergines,
along with fried onions.
Mix well.
Serve in a large plate while adding on top the Halloumi triangles,
topping with the yoghurt,
and sprinkling some more zaatar over the yoghurt.
Aubergines Pilaf with Halloumi & Yoghurt
Servings: 4 People
Ingredients
- 200 g Pissourkotiko Traditional Goat Halloumi , Charalambides Christis
- 100 g Organic Goat Yoghurt , Charalambides Christis
- 3 Aubergines
- 1 Yellow Onion , quartered and thinly sliced
- 2 cloves Garlic , smashed
- 1 tbsp Za’atar , plus more for garnish
- Pinch Saffron
- 10 tbsp EVOO , Extra Virgin Olive Oil
- 650 ml Chicken Broth , warm, mixed with a pinch of Saffron
- 250 g Wild Rice
Spice Mixture, about 4 tbsp
- 1 tsp Turmeric
- 2 tsp Cumin , ground
- 1½ tsp dry Ginger
- 2 tsp Smoked Paprika
- 2 tsp Coriander
- 1 tsp All-Spice
- 1½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Turn the oven to 180°C, air circulation and rack set at the middle
- Cut the aubergines into 1 ½ cm cubes, add into an oven proof dish, toss with 4 tbsp of oil and season with 2 tbsp of the spice mixture. Place in the oven and cook for about 35’ until they soften and charr a bit, while tossing once or twice. Remove from the oven and keep aside.
- Place a small pot on medium heat and pour 4 tbsp of the oil. Allow to heat up for a minute and then toss in the onions, frying them for about 12’ until crispy and golden brown. Remove from the pot to a plate lined with kitchen paper to absorb the oil and keep aside.
- In another pot add 1 tbsp of oil and once it heats up add the smashed garlic along with 1 tbsp of the spice mixture. Cook for a minute or so for the spices to ‘wake up’ and then add the rice. Toss to get well coated with the oil, pour the broth, mix well, discard the garlic, bring to a boil and simmer with the lid on for about 20’ or as per package instructions. Remove from the heat and place a kitchen towel in between the pot and the lid to absorb the extra humidity. Let stand for about 7’.
- In the meantime, cut the halloumi in half and then each piece in 4 triangles. Add into a bowl along with 1 tbsp of oil, sprinkle with remaining 1 tbsp of the spice mixture and mix well. Place the halloumi triangles in an oven tray with rack and grill in the oven for 3-4’ per side until nicely charred. Remove from the oven to the bowl that they were tossed and sprinkle with the za’atar. Keep aside.
- Back to the rice, place it in a large bowl and add into it the cooked aubergines along with the onions. Mix well and serve in a large plate while adding on top the Halloumi triangles, topping with the yoghurt and sprinkling some more zaatar over the yoghurt.
