Honey & Chili Glazed Grilled Halloumi with Eggplant & Tomatoes (Vegetarian, Gluten, Grain Free & Low Carb)
This sweet and spicy halloumi served with grilled eggplants and tomatoes is an easy and tasty dish that is just as good to serve as a main course or side dish.
Servings 2 plates
Ingredients
- 1 package Halloumi sliced
- 2 tbsp Fiber syrup/honey/agave
- 1/3-1/2 tsp Chili powder
- 1/2 tsp Lemon juice
- 1/2-1 tsp Water
- A pinch of Sea salt
- 1/2 Eggplant sliced
- 1-2 Tomatoes (I used different kinds) sliced
- Pomegranate seeds
- Two hand full of Fresh spinach
- Olive oil, to fry/grill
Instructions
- Preheat a grill pan or grill with some olive oil.
- When the pan/grill is hot place the eggplants and let them fry for a few minutes on each side, until they soften and grill marks start to appear.
- Meanwhile combine honey, chili powder, lemon juice, water and sea salt in a small bowl.
- Slice the halloumi and brush one side with the honey chili glaze.
- When the first side of the eggplants is done and you turn them add the halloumi to the pan/grill and let them fry/grill for 2-3 minutes on each side, until golden brown. Before turning the halloumi slices brush the other side with the glaze as well. Save the rest of the glaze for later.
- Place spinach at the bottom of two plates, continue with sliced tomatoes. Top with grilled eggplant slices, halloumi and pomegranate seeds. Drizzle the remaining glaze over the dish.