Halloumi and Eggplant (Aubergine) Stack
- Ready In:
- 1 eggplant, sliced into about 8 to 10 pieces
- 8 slices halloumi cheese
- 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
- 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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