I also like this idea – don’t remember where it came from – that combines eggplant with peaches. Yum. Don’t let the long ingredient list stop you from trying – it’s mostly for the vinaigrette.
Ingredients:
1/4 cup olive oil 1/4 cup lemon juice 2 tablespoons honey 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon ground cayenne 1/2 cup chopped cilantro, plus more for garnish 2 cloves garlic, minced About 1 pound or so of eggplant 2 peaches 8 ounces halloumi 3 tablespoons roughly chopped almonds
Preparation:
Heat grill or grill pan to medium-high heat.
In a small bowl, whisk together olive oil, lemon juice, honey, cumin, cinnamon, turmeric, salt and cayenne until well combined. Stir in cilantro and garlic. Set aside.
Trim eggplant and slice lengthwise into 1/2-inch-thick planks. Halve and pit peaches; slice each half into 3 wedges. Slice cheese into four 1/2-inch-thick planks. Brush eggplant, fruit and cheese generously with dressing. Grill eggplant and fruit on medium-high for 2 to 3 minutes per side, until eggplant is cooked through and fruit has grill marks. Grill cheese 2 minutes per side. Arrange eggplant, fruit and cheese on a platter. Garnish with almonds and cilantro. Cube cheese before serving.