Eggplant & Halloumi with Miso Glaze

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This dish is a delicious mix of veggies, protein, and healthy fats, making it both satisfying and nourishing. Eggplant and tomatoes provide fiber, vitamins, and antioxidants, while halloumi adds protein and calcium. The miso, sesame oil, and coriander bring extra flavor along with beneficial plant compounds and healthy fats. It’s a comforting, flavorful meal that can support digestion, energy, and overall wellness.

Ingredients

• 10-12 fairytale eggplants

• 1 block of halloumi

• 1-1 ½ cups cherry tomatoes 

• 1 tsp ground coriander 

• Salt & pepper to taste 

• 2 tbsp white miso paste 

• 2 tsp sesame oil

• 1 tsp maple syrup 

• 1 ½ tsp rice vinegar 

• Splash of water if too thick (optional) 

Instructions

1. Heat a little butter in a large skillet over medium heat. Add the halloumi and cook until deeply golden and crispy on both sides. Transfer to a plate.

2. In a bowl, toss the eggplant and halved cherry tomatoes with a drizzle of olive oil, ground coriander, salt, and pepper.

3. In the same pan, add the eggplant and sauté for about 5 minutes until slightly softened. Add the cherry tomatoes and continue cooking until the vegetables reach your preferred tenderness.

4. While the vegetables cook, whisk together the miso paste, sesame oil, maple syrup, and rice vinegar. Add a splash of water if needed to thin the glaze to a pourable consistency.

5. Remove the pan from the heat. Return the halloumi to the pan and pour the glaze over everything. Toss gently to coat.

6. Serve immediately, topped with chopped parsley and thinly sliced red onion (or any garnish you like).