YOUR SOLIN GENERATED RECIPE
Grilled Halloumi with Roasted Eggplant and Herb-Lemon Lentils
Pan-seared halloumi served over a bed of zesty herb-infused black lentils and tender roasted eggplant, finished with a bright squeeze of charred lemon.
INGREDIENTS
130g Cooked Black Lentils
35g Halloumi Cheese
100g Eggplant cubes
2 tbsp Nutritional Yeast
1 large Egg White
1 tbsp Lemon Juice
1 clove Garlic
Fresh Parsley and Mint
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, toss the eggplant cubes with the egg white and nutritional yeast until each piece is evenly coated.
Spread the eggplant on the prepared baking sheet and roast for 20-25 minutes until the edges are golden and crisp.
While the eggplant roasts, combine the cooked lentils in a small pan with minced garlic, lemon juice, and a handful of fresh chopped herbs.
Warm the lentils over low heat for 5 minutes to allow the flavors to meld.
Slice the halloumi into thick strips and sear in a dry non-stick skillet over medium-high heat for 1-2 minutes per side until charred.
Plate the herb-lemon lentils as a base, top with the crispy roasted eggplant and grilled halloumi, and garnish with extra fresh mint.