Mediterranean Vegetable Stir-Fry with Halloumi

Name: Mediterranean Vegetable Stir-Fry with Halloumi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large (about 1 lb) (450 g) eggplant, cut into ¾-inch (2 cm) cubes; ¾ tsp (4 g) kosher salt, divided: ½ tsp for the eggplant, ¼ tsp for the vegetables; 8 oz (225 g) halloumi cheese, cut into ½-inch (1.25 cm) cubes and patted dry; 4 tbsp (60 ml) extra-virgin olive oil, divided: 1 tbsp for halloumi, 2 tbsp for eggplant, 1 tbsp for zucchini and onion; 2 medium (about 12 oz) (340 g) zucchini, halved lengthwise, then cut into ½-inch (1.25 cm) half-moons; 1 medium (150 g) red onion, cut into ¾-inch (2 cm) wedges, layers separated; 3 cloves (10 g) garlic, thinly sliced; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) crushed red pepper flakes (optional); 10 oz (285 g) cherry tomatoes, left whole; 1 large lemon, zested (about 1 tsp), then juiced (about 3 tbsp / 45 ml); ½ cup, loosely packed (12 g) fresh mint leaves, roughly torn; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Golden, squeaky halloumi meets charred eggplant, zucchini and bursting cherry tomatoes in a lemony garlic-oregano stir-fry, finished with fresh mint. Ready in about 35 minutes and great over rice, couscous or with warm pita.

Prep: 20 min
Cook: 15 min
Wait: 15 min
Total: 50 min
Makes: 4 main-course servings (about 6 cups / 1.4 L total)

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Ingredients

4 servings

1 large (about 1 lb) (450 g) eggplant, cut into ¾-inch (2 cm) cubes
¾ tsp (4 g) kosher salt, divided: ½ tsp for the eggplant, ¼ tsp for the vegetables
8 oz (225 g) halloumi cheese, cut into ½-inch (1.25 cm) cubes and patted dry
4 tbsp (60 ml) extra-virgin olive oil, divided: 1 tbsp for halloumi, 2 tbsp for eggplant, 1 tbsp for zucchini and onion
2 medium (about 12 oz) (340 g) zucchini, halved lengthwise, then cut into ½-inch (1.25 cm) half-moons
1 medium (150 g) red onion, cut into ¾-inch (2 cm) wedges, layers separated
3 cloves (10 g) garlic, thinly sliced
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) crushed red pepper flakes (optional)
10 oz (285 g) cherry tomatoes, left whole
1 large lemon, zested (about 1 tsp), then juiced (about 3 tbsp / 45 ml)
½ cup, loosely packed (12 g) fresh mint leaves, roughly torn
black pepper, freshly ground, to taste

Equipment (6)

14-inch (35 cm) wok or large 12-inch (30 cm) deep skillet
Large bowl or colander for salting eggplant
Clean kitchen towels or paper towels
Sharp chef's knife and cutting board
Wooden spoon or spatula
Large plate for holding cooked halloumi

Steps

Before you start

Cut all vegetables and the halloumi before you turn on the heat; stir-frying moves fast.
Pat the halloumi and salted eggplant very dry. Moisture is what stops browning.
Salting the eggplant needs 15 minutes, so start with that step.
Halloumi is already salty, so season the vegetables lightly and taste at the end.

1
Salt the eggplant
- Toss the eggplant cubes with ½ tsp of the kosher salt in a colander or large bowl.
- Let sit 15 minutes.
- Meanwhile, cut the zucchini, onion, garlic and halloumi, tear the mint, and zest and juice the lemon.
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Ready when: Beads of moisture on the surface of the cubes
2
Dry the eggplant
- Squeeze the eggplant gently in a clean towel and pat very dry.
- Pat the halloumi cubes dry as well.
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Ready when: Cubes feel dry to the touch, not slick
Tip: Wet food spatters in hot oil and will not brown.
3
Sear the halloumi
- Heat the wok or skillet over medium-high heat for 1 minute.
- Add 1 tbsp (15 ml) olive oil, then the halloumi in a single layer.
- Cook 3 to 4 minutes, turning every minute, until golden on most sides.
- Move to a plate.
- No salt needed.
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Ready when: Deep golden-brown crust on most sides
Tip: Don't stir for the first minute; the cheese releases from the pan once it has browned.
4
Brown the eggplant
- Add 2 tbsp (30 ml) olive oil to the same pan over high heat.
- Add the eggplant in one layer and cook 6 to 7 minutes, stirring every 45 to 60 seconds, until browned and tender when pierced with a fork.
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Ready when: Browned on the edges and creamy-soft inside
Tip: If the pan looks dry and the eggplant sticks, add 1 tbsp water rather than more oil.
5
Cook zucchini and onion
- Push the eggplant to the side.
- Add the remaining 1 tbsp (15 ml) oil, then the zucchini and onion wedges with the remaining ¼ tsp salt.
- Stir-fry 3 to 4 minutes over medium-high heat until the zucchini is bright and lightly charred but still slightly crisp.
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Ready when: Zucchini has charred spots and still has a slight bite
6
Add aromatics
- Add the garlic, oregano and red pepper flakes if using.
- Stir constantly for 30 seconds until fragrant.
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Ready when: Strong garlic aroma; garlic pale gold, not brown
Tip: Burnt garlic turns bitter, so move quickly to the next step.
7
Blister the tomatoes
- Add the cherry tomatoes and stir-fry 2 to 3 minutes, until their skins wrinkle and a few begin to burst.
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Ready when: Skins wrinkled, a few split and releasing juices
8
Finish and serve
- Return the halloumi to the pan.
- Add the lemon zest and 3 tbsp (45 ml) lemon juice, and toss 30 seconds to coat.
- Remove from heat, stir in half the mint, and season with black pepper.
- Taste and add a little more lemon if needed.
- Serve right away topped with the remaining mint.
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Ready when: Halloumi is hot and glossy with pan juices
Tip: Serve immediately; halloumi turns rubbery as it cools.

Good to know

Tips

Don't crowd the pan: if your wok is smaller than 12 inches, brown the eggplant in two batches.
Use a dry, hot pan for the halloumi so it sears rather than steams.
Serve with couscous, rice, or warm pita to soak up the lemony tomato juices.
Add a spoonful of plain Greek yogurt on top for a creamy contrast.

Make ahead

Salt, dry and cut the vegetables up to 1 day ahead and refrigerate in separate containers. Cook just before serving.

Storage & reheating

Room temperature: up to 1 hour. Fridge: airtight container up to 3 days; the halloumi will firm up. Freezer: not recommended because the vegetables turn mushy. Reheat in a skillet over medium heat for 3 to 4 minutes, or microwave in 30-second bursts, then refresh with lemon juice and fresh mint.

Substitutions

halloumi cheese → Firm paneer or pan-fry-style cheese (e.g. queso para freir). Paneer is milder and needs ¼ tsp extra salt; feta will crumble and not brown, so add it off the heat.
fresh mint leaves → Fresh flat-leaf parsley or basil. Basil gives a sweeter finish; parsley is more subtle.
zucchini → Red bell pepper, cut into 1-inch pieces. Cook 1 to 2 minutes longer for a tender-crisp texture.
lemon → Red wine vinegar (1 tbsp) plus ½ tsp honey. Skip the zest; the flavor will be slightly deeper and less bright.