Name: Eggplant, capsicum and haloumi stacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: holiday
Ingredients: 36.40 gm olive oil; 1 clove garlic, crushed; 2 medium eggplants, cut crossways into 1cm slices; 2 large yellow capsicums; 2 large red capsicums; 180g haloumi cheese, cut lengthways into 12 slices; 40.00 ml pistachio dukkah; 27.30 gm extra virgin olive oil; 80g baby mesclun salad; Crusty bread, to serve; Basil leaves, to garnish

Eggplant, capsicum and haloumi stacks

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Impressive roasted vegetable tower with delicious haloumi, capsicums, and eggplants.

Ingredients:

36.40 gm olive oil
1 clove garlic, crushed
2 medium eggplants, cut crossways into 1cm slices
2 large yellow capsicums
2 large red capsicums
180g haloumi cheese, cut lengthways into 12 slices
40.00 ml pistachio dukkah
27.30 gm extra virgin olive oil
80g baby mesclun salad
Crusty bread, to serve
Basil leaves, to garnish

Instructions:

In a small bowl, mix the oil and garlic. Brush the eggplant with most of the garlic oil mixture and grill over high heat for about 4 minutes on each side until tender.
Cut capsicums into large flat pieces. Place them skin side up on a foil-lined oven tray and grill until skin is black and blistered. Cover with foil and let sit for 5 mins, then peel off skin.
Brush the haloumi with the remaining oil and grill for 1-2 minutes per side until beautifully golden brown.
Assemble eggplant, capsicum, and haloumi into appetizing stacks on plates. Drizzle with extra virgin olive oil and sprinkle with dukkah. Optionally, adorn with basil leaves. Enjoy with salad and crusty bread.

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