adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued haloumi and eggplant stack
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your dinner party with grilled haloumi and eggplant appetizer.
Ingredients:
  • 450g haloumi
  • 1 (about 375g) eggplant
  • 3 red capsicums, quartered, deseeded
  • 30.00 ml red wine vinegar
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 20.00 ml chopped fresh oregano
  • 330ml (1 1/3 cups) olive oil
  • Olive oil, to grease
  • 1 bunch rocket, ends trimmed, washed, dried
Instructions:
  • Wash the haloumi thoroughly and gently dry it with paper towels. Then, slice the haloumi and eggplant horizontally into 12 pieces each.
  • - Preheat the grill to high heat. - Arrange the capsicum pieces skin-side up on a baking tray. - Grill for about 8 minutes or until the skin is charred. - Place the charred capsicum in a sealable plastic bag and let it sit for 10 minutes to help loosen the skin. - Peel off and discard the skin before cutting the capsicum in half lengthways.
  • Whisk together vinegar, olives, oregano, and 80ml (1/3 cup) oil in a small jug. Season with salt and pepper to taste.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Add half of the eggplant slices and cook for 3 minutes on each side or until golden. Transfer to a paper towel-lined plate to drain. Repeat with the remaining oil and eggplant slices.
  • Grease the barbecue grill and heat on high. Cook the haloumi for 1-2 minutes on each side until golden brown.
  • On each serving plate, elegantly layer 1 slice of eggplant. Distribute haloumi, capsicum, and rocket evenly among the eggplant slices. Finish with another slice of eggplant on top of each stack. Drizzle with the dressing and present beautifully.

Similar Recipes