Recipe for: Skewers with Polish eggplant, halloumi, and linden honey - photo 1
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Recipe for: Skewers with Polish eggplant, halloumi, and linden honey

Spicy Fusion cuisine Grilling 60 min Medium 0 views ~40.24 PLN * - (0)
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Description

Aromatic skewers combining Polish eggplant with salty halloumi cheese and sweet linden honey, served in Krakow style — with an emphasis on simple, local ingredients and summer grilling. The dish has a contrasting texture: creamy, slightly grilled eggplant, firm slices of halloumi, and juicy cherry tomatoes with a honey-mustard glaze. It’s an ideal suggestion for summer gatherings, as an appetizer or light lunch; it pairs well with young potatoes, arugula salad, or sour yogurt with cucumber. On the plate, it looks impressive — golden edges of cheese, shiny honey, green basil leaves, and colorful vegetables.

Ingredients Used

Ingredients (15)

Servings:
4
  • Eggplant 1.7 pcs (~600 g)
  • Halloumi 240 g
  • Cherry tomatoes 300 g
  • Pepper 300 g
  • Onion 1 pcs (~150 g)
  • Honey 60 ml
  • Rapeseed oil 30 g
  • Mustard 30 g
  • Lemon juice 30 ml
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Thyme 4 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Basil 30 g
  • Chili flakes 4 pinch (~4 g)
💰 Estimated dish cost: ~40.24 PLN (10.06 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the eggplant and dry it. Cut off the ends and slice it into pieces about 1.5 cm thick. Lightly salt the slices on both sides (about 1 g of salt per 100 g of eggplant — in this recipe, use a total of 3 g of salt for the eggplant) and set aside for 15–20 minutes on a sieve or a plate lined with paper towels. This will remove excess moisture and mild bitterness. After 15–20 minutes, dry the slices with a paper towel.

Ingredients: Eggplant, Salt
Use a cutting board and a sharp knife. For draining, a strainer or a plate with paper towels works best. Don't skip salting — it will shorten the grilling time and enhance the flavor of the eggplant.

Marinade

2

In a medium bowl, combine linden honey (60 g), rapeseed oil (30 g), mustard (30 g), lemon juice (30 ml), pressed garlic (10 g), thyme (4 g), 1 g of salt, and 1 g of pepper (from the remaining amounts). Whisk or use a fork to mix until you achieve a smooth, pourable marinade. If the honey is crystallized, briefly heat it in a water bath (a bowl over a pot of hot water) until it becomes liquid — do not boil.

Ingredients: Rapeseed oil, Mustard, Lemon juice, Garlic, Thyme, Salt, Black pepper
Use a medium bowl and a spoon for mixing. If you don't have fresh garlic, use 2 g of garlic powder (adjust to taste). Do not heat the honey in the microwave for too long — it will lose its aroma.

Preparation of cheese and vegetables

3

Cut the halloumi into slices about 1 cm thick. If using bell pepper, remove the seeds and cut into pieces similar in size to the eggplant slices (about 3–4 cm). Cut the onion in half and slice into thick pieces, leaving the cherry tomatoes whole. Place the chopped ingredients in a large bowl, drizzle with 2 tablespoons of marinade, and gently mix to coat each vegetable lightly with the marinade.

Ingredients: Halloumi, pepper, Onion
Use a sharp knife and a cutting board. Halloumi cuts easily, but keep it stable. Don't overdo the marinade on the cheese — the cheese absorbs it quickly and can burn.

Stuffing Skewers

4

Alternate the ingredients on the skewer: a slice of eggplant, a piece of bell pepper, a slice of halloumi, half a slice of onion, a cherry tomato. Make 6–8 pieces per skewer, depending on the length of the sticks. Leave a small gap between the elements so that hot air from the grill can circulate.

Ingredients: Eggplant, Halloumi, pepper, Onion
If you are using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Use gloves or two forks for turning to avoid burns.

Grilling

5

Preheat the grill to medium-high heat (average temperature is about 180–200°C on the grill surface). If using a charcoal grill, wait until the coals are covered with light ash. Place the skewers on the grill and cook for 3–4 minutes on one side until golden stripes appear, then turn and grill for another 3–4 minutes. In the last minute of each side, brush the remaining marinade (about 1–2 tablespoons per side) — honey will burn faster, so apply it just before removing from the grill. The halloumi should be golden and firm, while the eggplant should be soft inside without a mushy texture.

Ingredients: Eggplant, Halloumi, Rapeseed oil
The best option is a grill pan or grill rack with a diameter of at least 26 cm. Use a silicone brush to apply the marinade. Don't stay over the heating skewers for too long — the honey can burn. If the cheese sticks to the grill, lightly brush the grill with oil before placing it down.

Finishing and serving

6

After removing from the grill, place the skewers on a large plate. Drizzle with a little lemon juice (about 5–10 ml) for freshness. Sprinkle with fresh basil (optional) and gently scatter chili flakes if you like spicy accents. Serve immediately while the cheese is still warm and springy.

Ingredients: Lemon juice, Basil, Chili flakes
Use a large platter or serving board. If you are serving with sides (e.g. new potatoes), serve them separately to avoid soaking the skewers.

Alternatives and final tips

7

If you don't have a grill, use a grill pan or an oven set to the grill/broil function. Bake the skewers on a baking sheet at 220°C for 8–10 minutes, turning halfway through. For a vegan version, replace the halloumi with thick slices of marinated tofu (optionally in a soy sauce marinade).

Ingredients: Halloumi
The grill pan should be well heated — check by sprinkling a little water (it should sizzle and evaporate). When using the oven, use the convection setting or the top grill for similar effects.

Fun Fact

💡

Halloumi is a traditional Cypriot cheese, but in Poland, it has gained popularity as the perfect cheese for grilling — it doesn't melt completely due to its high protein and salt content. Linden honey adds a distinctive, floral aroma that contrasts wonderfully with the saltiness of the cheese.

Best for

letnie grillowanie przyjęcie w ogrodzie lekki obiad

Tips

🍽️ Serving

Serve immediately after removing from the grill, preferably on a wooden board or a large platter. It pairs well with young potatoes with dill, arugula salad with lemon dressing, or cool yogurt with cucumber. Add fresh basil just before serving to prevent it from wilting from the heat.

🥡 Storage

Skewers are best eaten immediately. Store any leftovers in the refrigerator in an airtight container for up to 24 hours. Reheat on a grill pan over medium heat for 3–4 minutes on each side to restore the elasticity of the halloumi. Do not freeze the finished skewers with cheese (texture change of the cheese).

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