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    Seasonal Recipes

    Recipe: Roasted eggplants, grilled halloumi, and tomatoes, dressed with tahini, go into these bowls

    Roasted eggplant bowls with grilled halloumi and tahini sauce
    Sally Pasley Vargas for The Boston Globe
    Roasted eggplant bowls with grilled halloumi and tahini sauce

    Serves 4

    It’s not quite salad season, but if you want to set the stage for spring, roast baby eggplants and nestle them beside grilled halloumi, a dense, salty cheese made from goat’s and sheep’s milk that stands up to heat. These 3-inch eggplants are certainly fetching, but you can use 6-inch eggplants and cut them into lengthwise quarters. Halloumi, an age-old staple from Cyprus, gives the salad some protein and panache. The cheese has a rubbery texture until you brown it in a skillet, when the outsides become crisp while the inside stays soft. Grilling season is around the corner; you will want to add this addictive cheese to your repertoire.

    Vegetable oil (for sprinkling)
    4cocktail tomatoes or 12 cherry tomatoes, halved
    4baby eggplants (3 inches long each), halved lengthwise
    3tablespoons olive oil
    Salt and pepper, to taste
    ½teaspoon ground turmeric
    ½teaspoon ground cumin
    ½teaspoon coriander seed, crushed in a mortar or with a rolling pin
    1cup plain yogurt
    3tablespoons tahini
    2tablespoons lemon juice
    4cups baby arugula or spinach leaves
    ¼cup fresh mint leaves
    ¼cup fresh cilantro leaves
    8radishes, thinly sliced
    8ounces halloumi, cut into 8 slices

    1. Set the oven at 450 degrees. Oil a rimmed baking sheet.

    2. On one side of the baking sheet, place the tomatoes, cut sides up. Place the eggplant halves on the other side, cut sides up. Brush eggplants and tomatoes with 2 tablespoons of the oil and sprinkle with salt and pepper. Sprinkle the turmeric, cumin, and coriander seed over the eggplants.


    3. Set the pan in the oven and roast for 15 minutes. Transfer the tomatoes to a plate. Return the pan to the oven and continue cooking the eggplants for 5 to 7 minutes, or until they are tender when pierced with a skewer.

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    4. In a bowl, stir the yogurt, tahini, lemon juice, salt, and pepper. Taste for seasoning and add more lemon juice, if you like. If the yogurt is thick, thin the sauce with water, 1 tablespoon at a time, to a thick pouring consistency.

    5. In each of 4 large shallow bowls, place a handful of arugula or spinach. Add the mint and cilantro leaves and top with tomatoes, eggplants, and radishes.

    6. Heat a grill pan or cast iron skillet over medium high heat until hot. Brush the halloumi with the remaining 1 tablespoon of oil and set it on the hot pan. Cook for 1 minute on a side, or until golden and crisp on the outside. Place 2 slices of halloumi in each bowl. Serve with the tahini sauce. Sally Pasley Vargas

    Sally Pasley Vargas can be reached at