This is a riff of a recipe I found in the NYT. If you are vegan leave swap out vegan mozzarella and vegan yogurt. Melt the mozzarella on the eggplant in the broiler for a minute or two.
- 3 small or 2 medium Italian eggplant
- Kosher salt
- ½ cup plain, full-fat Greek yogurt
- Juice of 1/2 lemon, plus more for serving
- 4 garlic cloves, minced
- Olive oil
- 1 bunch of mint
- Black pepper
- ⅔ cup roughly chopped almonds, toasted
- 3 tablespoons red-wine vinegar
- 1 Fresno or Serrano pepper, minced
- 8 ounces halloumi cheese, sliced
- Pita bread, for serving
Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
In a medium bowl, mix the yogurt with the lemon juice, 2 garlic clove, 1 tsp olive oil and 1 tbsp of the torn mint. Season with salt and pepper to taste and set aside.
Place the nuts in medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
Heat a grill over high heat and spray with olive oil. Cook the eggplant and cheese about 3 -4 min pee side until nicely charred.
To serve, spread some on the yogurt mixture on a plate, top with eggplant and cheese and drill with almond salsa.