This is a quick side dish offering lots of flavor. Eggplant slices are fried alongside halloumi, a salty and dense Greek cheese that maintains its shape when fried. Any flavor of our dukkah spice blends would taste delicious on this dish.
1/4 cup Clif Family Extra Virgin Olive Oil, plus more as needed
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 lb. eggplant, the long thin variety works very well cut into 1/2 inch thick slices
4 oz halloumi cheese, cut into 1/2 inch thick bite-size slices
2 TBSP Clif Family Dukkah, plus more for serving
1/2 cup mix of pitted Castelvetrano and Kalamata olives
Fresh oregano, small leaves pinched from stems
According to your taste, mix plain full fat Greek yogurt with small amounts of fresh lemon juice, sea salt and Clif Family Extra Virgin Olive Oil.
Heat the oil in a skillet over medium high heat. Season the eggplant with salt and pepper and carefully place in the pan, along with slices of halloumi in a single layer. Fry until golden brown and the eggplant soft, about 5 minutes on each side. Add more oil to the skillet around the eggplant if the pan seems to be getting too dry. With just about a minute left of cooking add the olives and oregano to the pan to warm. Sprinkle on your favorite flavor of Clif Family Dukkah and serve with yogurt sauce.
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