Eggplant yakhni with haloumi and herbs


Cut the eggplants in halves perpendicularly and use a knife to shallowly slash them diagonally. Preheat the oven at 200oC set to fan. Add salt, pepper, and oil, and roast them for 30 minutes, until they are tender. In the meantime, prepare the stuffing. Finely chop the tomatoes and the haloumi and place them in a bowl. Add salt, pepper and the spearmint finely chopped. Use a spoon to press the eggplants lightly, stuff them with the mixture we prepared and sprinkle them with olive oil. Place them back in the oven at 160-170oC set to fan and roast them for 30-40 minutes, until they are cooked and the cheese melts.


  • 4 eggplants
  • 2 medium sized tomatoes
  • 200g haloumi, diced
  • 10 leaves of spearmint
  • 3 tbsp olive oil
  • Salt
  • Pepper