Halloumi and Eggplant (Aubergine) Stack

evelyn/athens's Note:

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.

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 2

• 1 eggplant , sliced into about 8 to 10 pieces
• 8 slices halloumi cheese
• flour
• olive oil

Dressing

• 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.

Reviews

[Missy Wombat]

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!

[rosslare]

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

[najwa]

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