Grilled Halloumi & Eggplant Bites with Chimichurri (Vegetarian, Gluten, Grain Free & Low Carb)
These delicious and tasty halloumi and eggplant bites are great to make as an appetizer, finger food or side dish.
Servings 8
Ingredients
- 1 package Halloumi sliced (about 8 slices)
- 8 slices Eggplant
- Olive oil
- Salt
For the chimichurri
- 1 dl Parsley finely chopped
- 1 dl Cilantro finely chopped
- 1 Shallot minced
- 1-2 Garlic cloves minced
- 1/2-1 Red chili minced
- 2-3 tbsp Lemon juice
- 1/2 dl Olive oil
- 1/2 dl Water (or more olive oil)
- Sea salt
- Black pepper
Instructions
- Add the ingredients for the chimichurri in a high speed blender and mix until smooth. Taste to check if more seasoning is needed. Set aside in a bowl.
- Slice the eggplant and sprinkle with salt. Let it sit for about 20 minutes. Drain in water and dry path the eggplant using clean paper towels (this step can be skipped but is recommended since it makes the eggplant less bitter, makes it more tender and creamy).
- Turn on the grill or a grill pan and brush it with some olive oil.
- Slice the halloumi.
- Brush the eggplant with some olive oil, grill for about 5 minutes, until grill marks start to form. Then flip and grill on the other side for about 5 more minutes.
- At the same time as you flip the eggplant add the halloumi and grill until grill marks start to form, then turn side. This takes about 2-3 minutes for each side, depending on how warm your grill is.
- When both the eggplants and halloumi are done make the rolls by adding a slice of halloumi on top of a slice of eggplant and then roll together. Repeat with the remaining slices.
- Place on a plate and top with chimichurri.