Eggplant, capsicum and haloumi stacks

Cooking Vegetarian Eggplant, capsicum and haloumi stacks

This dinner entertainer features criss-cross layers of roast vegetables that includes haloumi, capsicums and eggplants.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Combine the oil and garlic in a small bowl. Brush eggplant with most of the oil and cook on a chargrill over high heat for about 4 mins each side until tender.
  2. Meanwhile, cut capsicums into large flat pieces. Arrange capsicums on a foil-lined oven tray skin side up and cook under the grill until the skin is black and blistered. Cover with foil and set aside for 5 mins then peel off skin.
  3. Brush remaining oil on the haloumi and chargrill for 1-2 mins each side until golden brown.
  4. Arrange eggplant, capsicum and haloumi in stacks on serving plates. Drizzle with extra virgin olive oil and sprinkle with dukkah. Garnish with basil leaves if you like. Serve with salad and crusty bread.

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2 tbsp olive oil
1 clove garlic, crushed
2 medium eggplants, cut crossways into 1cm slices
2 large yellow capsicums
2 large red capsicums
180g haloumi cheese, cut lengthways into 12 slices
2 tbsp pistachio dukkah
1 1/2 tbsp extra virgin olive oil
80g baby mesclun salad
Crusty bread, to serve
Basil leaves, to garnish

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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