top of page
WLBG_WebsiteBG_Lines_03.png
  • Writer's pictureAdmin

EGGPLANT HASH




SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 20 min



INGREDIENTS:

1 medium eggplant

2 medium tomatoes

1 onion

3 garlic cloves

2 cups spinach

250gr halloumi

2 tbsp chopped parsley

1 tsp cumin

1 tsp paprika

S&P

Olive oil





 

DIRECTIONS

  1. Dice the eggplant into 1/2 inch cubes. Chop the onion, tomatoes and spinach. Slice the halloumi*.

  2. In a large pan, heat a splash of olive oil over medium high. Add chopped onions. sauté until soft and fragrant, about 1-2 min. Add garlic, and cook for a minute. Add another splash of olive oil. Add diced eggplant. Season with cumin, paprika and S&P to taste. Sauté, stirring often, until it starts to brown on the sides and reduced in half, about 4-6 min. Add tomatoes, cook, stirring often until tomatoes soften, about 2-3 min. Fold in chopped spinach and remove from heat. Set aside.

  3. Over medium high, heat a grill cast iron or a nonstick pan. Add sliced halloumi. Sear until golden brown, about 2 min per side.

  4. Plate the hash and place the grilled halloumi on top. Garnish with chopped parsley and enjoy!

NOTES *Halloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk. It's salty and tangy, and somewhat feta-like, however, it has a high melting point and so can easily be fried or grilled. It is packed with protein and calcium which makes it a great add-on or meat substitute for many meals!

112 views0 comments

Recent Posts

See All
bottom of page