EGGPLANT, BACON AND HALOUMI SALAD
Don’t be fooled by the word ‘salad’ – this cheesy eggplant, bacon and haloumi salad is loaded with delicious ingredients and served with a creamy yoghurt dressing and warm garlic bread.
Coating the eggplant slices in a mixture of egg and parmesan is quite a different way to cook eggplant (credit to mum for this one). They taste a little bit like savoury pancakes! Combined with the bacon, haloumi, warm bread and a hint of freshness from the tomato and kale, this is one yummy dinner.
EGGPLANT, BACON AND HALOUMI SALAD
Don’t be fooled by the word ‘salad’ - this cheesy eggplant, bacon and haloumi salad is loaded with delicious ingredients and served with a creamy yoghurt dressing and warm garlic bread.
Ingredients
SALAD
- 1 large or 2 small eggplants
- 2 eggs
- 3 Tbsp milk
- 1/2 cup finely grated parmesan (45g)
- 200 g haloumi (7oz)
- 2 tomatoes
- 400 g (approx.) garlic bread, loaf or rolls (14oz)
- 1 tsp olive oil
- 250 g streaky bacon (8.8oz)
- 60 g baby kale (2.1 oz)
DRESSING
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 3 Tbsp aioli
- 1 Tbsp cold water
- 1 tsp wholegrain mustard
Instructions
PREPARE EGGPLANT
Preheat oven to 210ºC (410ºF) fan bake and line two oven trays with baking paper. Slice eggplant into 1cm (0.4in) thick rounds. In a bowl or dish, whisk together eggs, milk and parmesan. Season with salt and pepper. Dip eggplant slices into the egg mixture to coat, ensuring you get some of the parmesan on there, and place on the prepared trays. Bake for 15-20 minutes, until golden brown. Switch the trays around half-way through to ensure even cooking.
MAKE DRESSING
Meanwhile, whisk together all dressing ingredients and season to taste with salt and pepper.
PREPARE OTHER SALAD INGREDIENTS
Slice haloumi into strips and tomatoes into rounds.
When eggplant has about 8 minutes left to cook, add garlic bread to oven and cook until golden and warmed through.
Heat oil in a large frying pan over medium-high heat. Cook haloumi for 1-2 minutes each side, until golden brown. Remove onto a board and cover with foil to keep warm. Add bacon to pan and fry for a couple of minutes each side, until cooked through and crisp around the edges.
SERVE
Divide eggplant, kale, tomato, bacon and haloumi between individual serving plates. Top with dressing and serve with garlic bread on the side.
Recipe Notes
WINE MATCH: Try a Sauvignon Blanc.
GLUTEN-FREE OPTION: Swap garlic bread for a gluten-free loaf. Ensure bacon and aioli are gluten-free.
INGREDIENT SWAPS / NOTES: You could swap the haloumi or the bacon for cooked chicken. For a lighter reduced-carb meal, serve without the bread.
STORING AND REHEATING: Store eggplant, bacon, haloumi and bread separate from other salad ingredients and dressing. Eggplant, bacon, haloumi and bread can all be reheated together in the oven (try 180ºC / 360ºF fan bake for 5-10 minutes). Otherwise, reheat the first three in the microwave and bread in the toaster. Assemble salad just before serving.
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