banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Halloumi Eggplant Stir-Fry

Serves 4.

    Share

    Halloumi Eggplant Stir-Fry

    Middle Eastern cuisine is trending, and this stir-fry puts to use some of its greatest imports. Labneh, an ultra-thick strained yogurt, serves as a creamy base for smoky whole grain freekeh, tender chunks of halloumi (a semi-soft cheese that resists melting over high heat), silky eggplant, and crunchy-sweet pomegranate. It’s all the motivation you need to make a trip to your local Middle Eastern grocer.

    Advertisement

    Tips

    • If needed, full-fat Greek yogurt can be used in lieu of labneh, pine nuts can be swapped out for toasted walnuts, and dried cherries would work as a replacement for pomegranate.
    • Making your own labneh is far from a high-flying kitchen feat. Simply line a strainer with a couple layers of cheesecloth and set over a bowl deep enough so that its bottom is a few inches above the bottom of the bowl where the strained liquid will collect. Stir 1/4 tsp (1 mL) salt into 2 cups (500 mL) plain full-fat yogurt (not Greek style) and place the yogurt in the lined strainer. Fold the ends of the cheesecloth over the yogurt and refrigerate for 12 to 24 hours. The longer it sits, the thicker the labneh gets.
    Advertisement

    Halloumi Eggplant Stir-Fry

    Ingredients

    • 1 large unpeeled eggplant, cut into 1/2 in (1.25 cm) cubes
    • 1 tsp (5 mL) salt
    • 1 cup (250 mL) cracked freekeh
    • 1 Tbsp (15 mL) grapeseed oil, divided
    • 1/4 cup (60 mL) pine nuts
    • 250 g pkg halloumi, sliced into 1 in (1.25 cm) cubes
    • 1 large red bell pepper, thinly sliced
    • 3 garlic cloves, chopped
    • 2 tsp (10 mL) zaíatar seasoning
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 cup (250 mL) labneh
    • 1 1/2 tsp (7 mL) ground sumac (optional)
    • 1/2 cup (125 mL) chopped parsley
    • 1/2 cup (125 mL) pomegranate seeds

    Nutrition

    Per serving:

    • calories86
    • protein5g
    • fat3g
      • saturated fat0g
      • trans fat0g
    • carbohydrates12g
      • sugars0g
      • fibre2g
    • sodium59mg

    Directions

    01

    Place eggplant in a colander placed in the sink or over a bowl, toss with 1 tsp (5 mL) salt, and set aside to drain for about 30 minutes. Rinse eggplant thoroughly and pat dry.

    02

    In medium-sized saucepan, bring 2 1/2 cups (625 mL) water and a couple pinches salt to a boil. Add freekeh, reduce heat to medium-low, and simmer, covered, until water is absorbed and freekeh is tender, about 18 minutes. Set aside, covered, for 5 minutes and then fluff with a fork.

    03

    Heat wok or large skillet over medium heat. Add 1 tsp (5 mL) oil and swirl to coat pan. Add pine nuts to pan and heat, stirring constantly, until slightly browned, about 30 seconds. Remove nuts from pan and set aside. Raise heat to medium-high, add remaining 2 tsp (10 mL) oil to pan, and place halloumi in pan; heat 3 minutes, or until cheese is golden. Remove halloumi from pan and set aside. Place eggplant in pan and heat until softened, about 2 minutes, stirring often. Add red pepper and garlic to pan; heat 1 minute. Return halloumi to pan and stir in zau2019atar and balsamic vinegar.

    04

    Spread labneh over serving plates and sprinkle on sumac if using. Top with freekeh and halloumi mixture. Sprinkle on pine nuts, parsley, and pomegranate seeds.

    Advertisement

    Like this recipe?

    This recipe is part of the Stir It Up collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.