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Saganaki-Style Halloumi with Eggplant and Spicy Tomato Sauce

Name: Saganaki-Style Halloumi with Eggplant and Spicy Tomato Sauce
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 portions
Cuisine: grecque
Ingredients: 200 g Halloumi; 1 piece Eggplant; 200 g Crushed tomatoes; 0.5 piece Red chili pepper; 1.5 tbsp Olive oil; 1 tsp Dried oregano

Pan-fried halloumi served saganaki-style on a bed of tender eggplant and spicy tomato sauce. A generous Greek dish that's low in carbs.

32 min2 servings395 kcalDifficulty: Easy

Ingredients

200 g Halloumi
1 piece Eggplant
200 g Crushed tomatoes
0.5 piece Red chili pepper
1.5 tbsp Olive oil
1 tsp Dried oregano

Instructions

Step 1
Cut the eggplant into 2 cm cubes, slice the halloumi thickly, and mince the chili pepper.
Step 2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sauté the eggplant cubes for 8 minutes, stirring regularly, until golden.
Step 3
Add the crushed tomatoes, chili pepper, and oregano. Simmer for 8 minutes over medium heat until the sauce thickens.
Step 4
Push the sauce to the sides, add a drizzle of oil in the center, and pan-fry the halloumi slices for 2 minutes on each side. Serve the halloumi over the sauce.

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