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Eggplant and haloumi stacks with chickpeas
Eggplant and haloumi stacks with chickpeas
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a quick and delicious eggplant and haloumi stack in just 30 minutes!
Ingredients:
  • 2 x 650g eggplants
  • 40g dukkah (see Top tip)
  • 28.60 gm honey
  • 125ml (1/2 cup) extra virgin olive oil
  • 1 clove garlic
  • 4 spring onions
  • 2 x 180g packets haloumi
  • 1 bunch mint
  • 1 lemon
  • 400g can chickpeas
  • 100g grape tomatoes
Instructions:
  • Preheat the grill to high. Line an oven tray with foil. Cut the center section of each eggplant into 4 slices that are 1.5cm thick. Save the ends for later use. In a bowl, combine dukkah, honey, and 60ml (1/4 cup) oil. Crush garlic into the mixture, then stir to combine. Spread the mixture onto both sides of the eggplant slices using the back of a spoon. Arrange the coated eggplant slices on the prepared tray. Trim the onions to 12cm lengths, halve them lengthwise, and place them on the tray alongside the eggplant.
  • Place the tray with vegetables under the grill, ensuring it is 15cm from the element. Cook for 10 minutes, turning halfway through. While the vegetables are cooking, boil water in a kettle. Strip mint leaves into a heatproof bowl, reserving 2 tablespoons for serving. Pour boiling water over the mint to cover, drain, and refresh under cold running water. Transfer the mint to a food processor with the remaining 60ml (1/4 cup) oil and lemon juice. Process until finely chopped. Transfer the mint mixture to a large bowl. Quarter the tomatoes, rinse and drain chickpeas, and add to the mint mixture. Season and toss to combine.
  • 1. Preheat a large frying pan over medium heat. Slice haloumi in half widthwise, then cut each piece in half horizontally to yield 8 pieces. Cook for 2 minutes per side, or until golden and heated through.
  • On each plate, arrange an eggplant slice, followed by 2 onion pieces and 2 haloumi slices. Finish with another eggplant slice. Garnish with chickpea salad and reserved mint before serving.

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