Grilled Eggplant And Halloumi Cheese

4 each globe eggplant
cut into 1 /2 inch rounds
1 lb halloumi cheese
3 packages
Olive oil
2 each lemons
juice & zest
1/4 cup EVOO
1 bunch oregano
picked and chopped finely
1/4 bunch parsley
chopped finely
1 clove garlic
1/2 tsp chili flakes
Salt and pepper
For the Eggplant & Halloumi
Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 30 mins to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
Slice halloumi cheese into large flat pieces, season with salt and pepper, drizzle with olive oil and set aside.
Preheat a grill or grill pan over medium-high heat.
Generously brush both sides of eggplant slices with oil; sprinkle with pepper.
Grill halloumi and eggplant slices until browned, about 5-6 minutes per side. Put on cutting board and cut halloumi and eggplant into bite sized pieces, about 1-1/2 inch pieces. You can serve large pieces but it’s harder to serve family style.
For the Dressing
Combine all ingredients.
To Serve
Toss eggplant and halloumi together with dressing and serve hot.