Eggplant and Halloumi Flatbreads with Zucchini Yoghurt and Cucumber Salsa
This dish is absolutely packed full of fresh veg but still holds up as a mightily meaty main that will satisfy vegetarians and carnivores alike.
- 1 medium eggplant
- 3 cloves garlic, finely grated
- ½ lemon, juiced and zested
- 1 tbsp ground cumin
- 4 tbsp olive oil
- 8oz halloumi, sliced
- 2 persian cucumbers, sliced in thin half-moons
- 1 shallot, thinly sliced
- 1½ tsp red wine vinegar
- 1 tsp sumac
- ¼ tsp sugar
- 1 cup yoghurt
- ½ zucchini, coarsely grated
- 4 flatbreads
- Black pepper
Slice the eggplant into 12 equal rounds and set in a colander over the sink, sprinkling generously with salt. Leave for 30 minutes to an hour, rinse, then pat dry and transfer to a medium bowl. Toss the slices of eggplant with the garlic, lemon zest, cumin, three tablespoons of olive oil and a crack of black pepper. Set your Cinder device to 185°F and add the eggplant to the grill.
While the eggplant cooks to temperature, prepare the other fillings. In one bowl, combine the cucumbers, shallot, red wine vinegar, sumac, sugar, and remaining tablespoon of olive oil with a pinch of salt. In another, combine the yoghurt, zucchini, and lemon juice.
When the eggplant has come up to temperature wrap the flatbreads in foil and warm them in the oven at 250°F. You can also warm the flatbread in the Cinder as it heats up to Sear mode. Take them out when the grill reaches 300°F. Remove the eggplant from the grill, wipe down the plates, and set the device to sear mode. Return the slices to the hot plate, searing until browned for at least 45 seconds. Repeat the process for the halloumi slices - they only need 45 seconds.