Grilled Eggplant & Haloumi with Tomato Vinaigrette

Tasty, quick week day meal with only two main ingredients it still hits the satisfaction spot.

serves 2

  • 3 eggplant, cut widthways into 1½ cm-thick slices
  • olive oil
  • 250 g haloumi, thickly sliced
  • ½ cup (loosely packed) mint leaves, coarsely chopped 
Tomato vinaigrette
  • 400 g very ripe vine-ripened tomatoes (about 4) coarsely chopped
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar


  1. For tomato vinaigrette, purée tomatoes in a food processor,
    pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste. If you have a Vitamix you won't have to sieve it!
  2. Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
  3. Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately. YUM :)
source: Gourmet Traveller


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