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Mediterranean White Beans with Grilled Halloumi, Roasted Eggplant and Roasted Red Peppers- CaliZona

6 - 8 Servings

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

  1. Sort the beans to make sure there are no rocks then rinse and drain.
  2. Soak the beans overnight in filtered water with about 3 inches covering the beans- optional
  3. Add the beans and the 6 cups of filtered water to a large pot and bring to a boil.
  4. 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

  1. In a large bowl, mix together the olive oil, lemon juice, balsamic vinegar, garlic, hot paprika and sea salt.
  2. Stir in the cheese and tomatoes. Set aside

Halloumi

  1. Drain the halloumi, rinse and cut it into 1/2 inch (or smaller) cubes.
  2. Dry with paper towels to avoid splattering in the pan.
  3. Heat a tablespoon of olive oil in a heavy skillet over medium heat.
  4. When the oil is hot, add the cubes of halloumi and cook for a few minutes to brown.
  5. Make sure to let brown before flipping or they will stick.
  6. Flip the halloumi cubes with a spatula to brown on the other side. T
  7. hey don’t need to be browned on all sides, but they should be a nice golden brown.
  8. Set aside.

Eggplant

  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment.
  3. Spread the eggplant on the parchment-lined baking sheet and sprinkle with salt.
  4. Bake for 10 minutes, stir and put back in for 10 more minutes.

Roasted Peppers

  1. 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.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.
  6. Cut into small cubes.

Assemble

  1. When the beans are soft, drain the water and stir in the tomato mix, peppers and parsley.
  2. Spoon the beans onto a platter or large bowl and top with the eggplant. halloumi and parsley leaves.
  3. Serve warm or chilled.