Barbecued haloumi and eggplant stack

Name: Barbecued haloumi and eggplant stack
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 450g haloumi; 1 (about 375g) eggplant; 3 red capsicums, quartered, deseeded; 1 1/2 tbsp red wine vinegar; 40g (1/4 cup) pitted kalamata olives, thinly sliced; 1 tbsp chopped fresh oregano; 330ml (1 1/3 cups) olive oil; Olive oil, to grease; 1 bunch rocket, ends trimmed, washed, dried

4.6

(5)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $5.40 /serving

Author : Cynthia Black

vegetarian mediterranean greek

Ingredients

Remove All · Remove Spices · Remove Staples

450 grams haloumi1 (about 375 grams) eggplant3 red capsicums, quartered, deseeded1 1/2 tbsp red wine vinegar40 grams (1/4 cup) pitted kalamata olives, thinly sliced1 tbsp chopped fresh oregano330 milliliters (1 1/3 cups) olive oilOlive oil, to grease1 bunch rocket, ends trimmed, washed, dried

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Rinse the haloumi and pat dry with paper towel. Slice the haloumi and eggplant crossways into 12 pieces.

Step 2

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.

Step 3

Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.

Step 4

Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining oil and eggplant.

Step 5

Brush a barbecue grill with oil to grease. Heat on high. Add haloumi and cook for 1-2 minutes each side or until golden.

Step 6

Place 1 eggplant slice on each serving plate. Divide haloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.

Top similar recipes

Curated for you