Halloumi and Eggplant (Aubergine) Stack

Total Time
21mins
Prep 15 mins
Cook 6 mins

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 Nutrition

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.
Most Helpful

5 5

This got great reviews in our home! DH and I both felt the dressing complemented the halloumi perfectly and I loved the recipe because it used ingredients I already love and had. Very simple to put together. Even my toddler ate some and she is going through a fussy phase at the moment!

5 5

Loved this, especially the sauce. Used 1/2 small red onion.

3 5

Nice recipe although DH didn't like the dressing. Thanks!