Greek Halloumi Souvlaki | Delicious flatbread with cheese eggplant and tzatziki

halloumi cheese

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in calories and can mimic the texture.

tzatziki sauce

🥗Healthier: yogurt

💰Cheaper: sour cream

Sour cream is often less expensive and still creamy.

Coarsely grate 1 cucumber and squeeze out extra liquid.

In a bowl, mix together 500g Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons olive oil, 2 tablespoons chopped fresh dill, and salt.

Refrigerate the tzatziki sauce for 2 hours.

Cut 1 eggplant into chunks and add to a bowl.

Stir together 2 tablespoons balsamic vinegar and 2 tablespoons brown sugar until dissolved, then add to the eggplant.

Add 1 tablespoon olive oil, season with salt and pepper, and 1 teaspoon oregano, then toss until evenly coated.

Transfer the eggplant to a baking tray and spread evenly.

Roast the eggplant for 15-20 minutes at 180C (360F).

Cut 225g halloumi cheese into slices and lay on a baking tray.

Drizzle the halloumi with olive oil and bake for 10 minutes at 180C (360F).

Blend 120g sun-dried tomatoes and 2 teaspoons capers until smooth to make the tomato tapenade.

Warm up flatbread in a frying pan for one minute on each side.

Spread tomato tapenade on one half of the flatbread.

Add the baked halloumi and roasted eggplant on top.

Top with 1-2 tablespoons of tzatziki and 2 slices of red onion.

Cover with the other half of the flatbread and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens