Halloumi and Eggplant (Aubergine) Stack |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer. Ingredients:
1 eggplant, sliced into about 8 to 10 pieces |
8 slices halloumi cheese |
flour |
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 |
salt |
Directions:
1. Mix all salad dressing ingredients together and stir well.
2. 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.
3. 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).
4. 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.
5. Spoon salad dressing ingredients over the two stacks.
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