Salt-Crusted Haloumi with Smoked Eggplant and Pomegranate Molasses

Instructions

1. 1

   Preheat oven to 400°F (200°C).

   ~10 min
2. 2

   In a large bowl, combine the coarse sea salt and water. Mix until it has the consistency of wet sand. If it's too dry, add a little more water, a tablespoon at a time. If it's too wet, add a little more salt.

   ~5 min
3. 3

   Place the whole eggplants directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, or until the skin is charred and the eggplant is very soft and collapsed.

   ~60 min
4. 4

   Once roasted, carefully remove the eggplants from the oven. Let them cool slightly until they are easy to handle. Cut them in half lengthwise and scoop out the flesh into a sieve set over a bowl. Discard the skin. Let the eggplant flesh drain for at least 15 minutes to remove excess moisture.

   ~20 min
5. 5

   While the eggplant drains, prepare the salt crust. Spread half of the salt mixture on a baking tray in a layer about 1/2 inch thick. Create a slight indentation in the center of the salt bed to accommodate the haloumi.

   ~5 min
6. 6

   Pat the haloumi cheese dry with paper towels. Place the haloumi in the indentation on the salt bed.

   ~2 min
7. 7

   Cover the haloumi completely with the remaining salt mixture, ensuring it is fully encased. Cover the baking tray loosely with aluminum foil.

   ~3 min
8. 8

   Bake for 25-30 minutes, or until the salt crust is firm and appears dry.

   ~30 min
9. 9

   While the haloumi bakes, prepare the smoked eggplant purée. In a food processor, combine the drained eggplant flesh, minced garlic, tahini, lemon juice, and 1 tablespoon of olive oil. Process until smooth and creamy. Season with salt (be mindful of the saltiness from the haloumi) and black pepper to taste. If too thick, add a splash of water or more lemon juice.

   ~10 min
10. 10

    Once the haloumi is done, carefully remove the baking tray from the oven. Let it rest for 5 minutes. Gently break away the salt crust to reveal the cooked haloumi. Be careful, as it will be hot. Slice the salt-crusted haloumi into thick pieces.

    ~7 min
11. 11

    To serve, spread a generous amount of the smoked eggplant purée onto serving plates. Top with the salt-crusted haloumi slices. Drizzle generously with pomegranate molasses and garnish with fresh mint leaves.

    ~3 min