Halloumi and Eggplant (Aubergine) Stack

Total Time
21mins
Prep 15 mins
Cook 6 mins

This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.

Ingredients Nutrition

Directions

  1. Mix all salad dressing ingredients together and stir well.
  2. Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
  3. Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
  4. Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
  5. Spoon salad dressing ingredients over the two stacks.

Reviews

(4)
Most Helpful

This got great reviews in our home! DH and I both felt the dressing complemented the halloumi perfectly and I loved the recipe because it used ingredients I already love and had. Very simple to put together. Even my toddler ate some and she is going through a fussy phase at the moment!

Missy Wombat August 17, 2003

Loved this, especially the sauce. Used 1/2 small red onion.

rosslare September 21, 2011

Nice recipe although DH didn't like the dressing. Thanks!

najwa August 23, 2008

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