Description
Mushrooms and Halloumi with Black Garlic Babaghanoush
Inspired by a trip to Greece and the flavors of Mediterranean cuisine, this dish combines the earthy taste of seared mushrooms, the creamy saltiness of halloumi, and the tangy complexity of black garlic babaghanoush. Topped with salsa verde and chili honey, it’s a symphony of flavors perfect for an appetizer or side dish.
Black Garlic Babaghanoush:
1 medium eggplant
3 tbsp olive oil, divided
Salt and pepper
2 black garlic
¼ cup tahini
1 tbsp lemon juice
½ tsp cumin
½ cup plain Greek yogurt
Salsa Verde:
½ cup parsley, chopped
2 tbsp olive oil
1 garlic clove, minced
¼ tsp ground fennel
¼ tsp coriander
¼ tsp red pepper flakes
1 tbsp lemon juice
Salt and pepper
Main Dish:
2 tbsp honey
¼ tsp red chili flakes
2 tbsp oil
12 oz oyster mushrooms
8 oz halloumi, sliced
Directions:
1. Roast eggplant (425°F, 30 min), scoop flesh, and mix with black garlic, tahini, lemon juice, cumin, and yogurt. Set aside.
2. Prepare salsa verde by combining ingredients.
3. Simmer honey with chili flakes.
4. Sear mushrooms in oil until browned. Set aside.
5. Cook halloumi until golden and drizzle with chili honey.
6. Spread babaghanoush, top with mushrooms and halloumi, and drizzle salsa verde.
Prep Time: 1 hour
Kcal: 360 per serving
