This Mediterranean White Beans with Grilled Halloumi, Roasted Eggplant and Roasted Red Peppers is a hearty side dish and quite delicious! The white beans and halloumi cheese brings substance and protein. The roasted pepper adds a slight smoky touch while the tomatoes and parsley provide a refreshing quality to the mix.
This year keeps throwing people curveballs, doesn’t it? My uncle who is quite the vagabond was visiting with my mom in Washington for the past six weeks. He had to get his affairs in order regarding his van that he lives in. For as long as I can remember, he has never lived in a house.
My mom and I went to Spain and Italy when I was six years old to meet up with him while he was acting in Spaghetti western films. We toured around in a green VW bus with his girlfriend, two dogs and a cat. This has always been his way of life. He renewed his license and registration while he was at my mom’s and was ready to go on his next adventure.
My mom and he have always had a unique dynamic between them. He is the definition of a free spirit and my mom is very responsible. This is why he sometimes drives her nuts. She had a hard time while he was there, partially because her house is only 650 square feet. She told me that the last three days he was there they finally connected and were getting along. She felt bad when he left for Arizona because she was so angry with him during most of his visit. A huge truck ran into him totaling his van shortly after he arrived in Arizona. He lost his transportation and his home and was injured as well.
He is one month shy of turning 80 but he is in really good shape. He has been active and health-conscious his whole life. He had to take multiple Greyhound buses to get back to my mom’s house in Washington. My mom told me he left and that she felt sad. I started to feel sad as well because it might have been the last time they would see each other. I feel like they are meant to spend more time together to resolve their issues. They are both getting up there in age. Time will tell what he will end up doing.
Mediterranean White Beans with Grilled Halloumi, Roasted Eggplant and Roasted Red Peppers- CaliZona
Ingredients
- 1 1/2 Cups Dried Navy Beans - cooked - instructions below
- 1/4 Cup Extra Virgin Olive Oil
- 2 - 3 Tablespoons Lemon Juice
- 2 Teaspoons Balsamic Vinegar
- 1 Garlic clove
- 1 Teaspoon Hot Paprika
- 1 Teaspoon Sea Salt
- 1/2 Cup Pecorino Cheese - finely shredded
- 1 Basket Cherry Tomatoes - sliced in half or quartered
- 8 oz. Halloumi Cheese - cubed and fried
- 1 Roasted Red Pepper - diced
- 1 Eggplant - cubed - baked I used Graffiti eggplant
- Handful Italian Parsley - minced or to taste
Instructions
White Beans
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Sort the beans to make sure there are no rocks then rinse and drain.
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Soak the beans overnight in filtered water with about 3 inches covering the beans- optional
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Add the beans and the 6 cups of filtered water to a large pot and bring to a boil.
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Reduce heat to medium-low and simmer for about 1 1/2 – 2 hours, they can take longer depending on how old the beans are.
Tomatoes - Cheese - Dressing
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In a large bowl, mix together the olive oil, lemon juice, balsamic vinegar, garlic, hot paprika and sea salt.
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Stir in the cheese and tomatoes. Set aside
Halloumi
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Drain the halloumi, rinse and cut it into 1/2 inch (or smaller) cubes.
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Dry with paper towels to avoid splattering in the pan.
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Heat a tablespoon of olive oil in a heavy skillet over medium heat.
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When the oil is hot, add the cubes of halloumi and cook for a few minutes to brown.
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Make sure to let brown before flipping or they will stick.
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Flip the halloumi cubes with a spatula to brown on the other side. T
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hey don’t need to be browned on all sides, but they should be a nice golden brown.
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Set aside.
Eggplant
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Preheat the oven to 425 degrees.
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Line a baking sheet with parchment.
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Spread the eggplant on the parchment-lined baking sheet and sprinkle with salt.
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Bake for 10 minutes, stir and put back in for 10 more minutes.
Roasted Peppers
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Roast the pepper on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Cut into small cubes.
Assemble
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When the beans are soft, drain the water and stir in the tomato mix, peppers and parsley.
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Spoon the beans onto a platter or large bowl and top with the eggplant. halloumi and parsley leaves.
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Serve warm or chilled.
