Experience the exciting debut of Tnuva Halomi Cheese with these flavor-packed patties, served atop smoked eggplant and drizzled with a creamy yogurt sauce. This original dish combines the distinct richness of Halomi with the smoky sweetness of eggplant, promising a taste adventure that is sure to surprise and satisfy!

Photo: Dan Peretz

Styling: Nurit Kariv

Yield: 30 patties

Prep Time: 40 minutes

Ingredients:
Patties:
3 medium zucchini, grated and squeezed
1 onion, chopped finely
3 cloves garlic, crushed
1 package Tnuva Halomi Cheese
1 egg, beaten
2 tablespoons fresh mint, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh thyme, chopped
Zest from 1 lemon
3 tablespoons flour
½ teaspoon chili pepper, chopped finely
3 tablespoons olive oil for frying
Sauce:
2 tablespoons tahini
1 cup plain yogurt
Salt and pepper to taste
1 eggplant for serving

Instructions

1. Prepare the Halomi patties: Put all the patty ingredients in a large bowl and mix well. If the mixture is loose, add a little more flour. With we hands, form patties and place on a pan lined with parchment paper. Chill the patties in the fridge for at least 30 minutes.
2. Heat the oil in a ridged skillet. Fry for 3 minutes on each side until golden.
3. Put the sauce ingredients into a small dish and mix well.
4. Roast the eggplant on an open flame or in the oven until soft, about 30 minutes. Slice the eggplant open and spread it out on a large serving dish.
5. Pour the sauce over the eggplant, and arrange the Halomi patties on top.
6. Serve immediately.