Grilled Fattoush with Halloumi and Eggplant

Original recipe from Bon Appetit. If you can prepare some of the ingredients prior, it will go a lot quicker. These grilled pitas would be excellent on their own as croutons.

INGREDIENTS

Dressing

• 5 tablespoons olive oil, plus more for grill

• 2 scallions

• 1 jalapeño

• ½ cup halved pitted Castelvetrano or other green olives

• 3 tablespoons salted, roasted pistachios

• 3 tablespoons fresh lemon juice

• 1 tablespoon white wine vinegar

• Kosher salt, freshly ground pepper

Assembly

• 1 tablespoon dried thyme

• 1 tablespoon toasted sesame seeds

• ¼ teaspoon garlic powder

• 2 6-inch pitas

• 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)

• 2 tablespoons olive oil, plus more for grill

• Kosher salt

• 1 8-ounce package Halloumi cheese

• 2 large Persian cucumbers or 1 small English hothouse cucumber

• 1 pound tomatoes, halved, cut into wedges if large

• ½ cup torn mint leaves

• ¼ cup dill sprigs

Ingredient Info

• Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, and some supermarkets.

RECIPE PREPARATION

Dressing

• Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.

• Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.

• Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Assembly

• Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.

• Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.

• Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.