Caramelized Eggplant with Roasted Tomatoes and Bread Cheese
This one pan dish is a meal in and of itself, especially when paired with greens and a loaf of crusty bread.
Ingredients
2 Japanese eggplant, cut in half
1 pint cherry tomatoes, halved
2 cloves garlic minced
1 package bread cheese or halloumi, cut into cubes
1 bunch basil, leaves torn
Method
- Heat the broiler to high
- In a large frying pan, heat a glug of olive oil over high heat and sear the eggplant until they are deeply caramelized, about 5 minutes
- Flip and add the cherry tomatoes, minced garlic, and nestle in the cubes of bread cheese all around finish with a hefty pinch of salt over the whole thing
- Transfer to the oven and broil until the tomatoes are charred and the liquid reduced and saucy--the cheese will be warm
- Remove from the oven top with the basil to serve
