5 tbsp olive oil
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 medium japanese eggplants, spiced lengthwise down the middle
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs
Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.
Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.
Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces.
Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.