Eggplant, capsicum and haloumi stacks

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

Recipe «Eggplant, capsicum and haloumi stacks» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.