Golden Halloumi Skillet with Saffron Rice, Spiced Eggplant, and Warm Tomato Mint Sauce

Instructions

1. 1

   1. In a medium saucepan, combine the rinsed basmati rice, water, saffron threads with their soaking liquid, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. Meanwhile, preheat the oven to 425°F / 220°C. Place the eggplant and red onion on a sheet pan, add 2 tablespoons olive oil, sweet paprika, ground cumin, ground cinnamon, 1/4 teaspoon salt, and black pepper. Toss well to coat.

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   3. Roast the eggplant and onion for 20 to 25 minutes at 425°F / 220°C, stirring once halfway through, until the eggplant is tender and browned around the edges.

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   4. Meanwhile, heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.

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   5. Add the cherry tomatoes, vegetable broth, lemon juice, lemon zest, and 1/4 teaspoon salt. Cook for 6 to 8 minutes over medium heat until the tomatoes soften and the sauce thickens slightly. Stir in the fresh mint and fresh parsley, then keep warm over low heat.

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   6. Pat the halloumi dry with paper towels. Heat the remaining 1/2 tablespoon olive oil in another nonstick skillet over medium-high heat. Sear the halloumi for 1 to 2 minutes per side until deeply golden.

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   7. Fluff the saffron rice with a fork and spread it onto a serving platter or directly into a serving skillet. Top with the roasted eggplant and onion, then the golden halloumi.

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   8. Spoon the warm tomato mint sauce over the top. Taste and adjust with more salt or black pepper if needed. Serve immediately.