Halloumi and Eggplant (Aubergine) Stack

Name: Halloumi and Eggplant (Aubergine) Stack
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 serving(s)
Ingredients: 1 eggplant, sliced into about 8 to 10 pieces; 8 slices halloumi cheese; flour; olive oil; 3 tablespoons olive oil; 1 garlic clove, minced very fine; 1 tablespoon chopped fresh coriander leaves; 1 tablespoon chopped fresh spearmint; 2 teaspoons sweet chili sauce; 1 small onion, finely chopped; 2 teaspoons balsamic vinegar; 1 teaspoon brown sugar; salt

(4)

Recipe by evelynathens

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.

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READY IN: 21mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

eggplant, sliced into about 8 to 10 pieces
8

slices halloumi cheese
flour
olive oil
Dressing
3

tablespoons olive oil
1

garlic clove, minced very fine
1

tablespoon chopped fresh coriander leaves
1

tablespoon chopped fresh spearmint
2

teaspoons sweet chili sauce
1

small onion, finely chopped
2

teaspoons balsamic vinegar
1

teaspoon brown sugar
salt

DIRECTIONS

Mix all salad dressing ingredients together and stir well.
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.
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).
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.
Spoon salad dressing ingredients over the two stacks.

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