Eggplant With Halloumi & Dukkah

Chef John McConnell's Pan Roasted Eggplant

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

Yogurt Sauce:
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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