Chargrilled Eggplant with Haloumi Stack with Pesto

16 Jul, 2022

Make the most of the cooler weather with this great seasonal meal that serves 4.

The Main

2 medium eggplants (800g)cut lengthways into 1cm-thick slices

3 red capsicums, thickly sliced

Cooking oil spray

1 bunch rocket

225g pack haloumi, sliced

Micro herbs, to garnish

The Pesto

2 cups firmly packed basil leaves

3 garlic cloves

2 tbsp lemon juice

1/2 cup grated parmesan

1/4 cup toasted pine nuts

1/2 cup extra-virgin olive oil


To make pesto, combine basil, garlic, lemon juice, parmesan and pine nuts in a food processor. Process until finely chopped. Slowly drizzle in oil and process until smooth.

Heat a chargrill pan over a medium heat. Spray eggplant and capsicum with oil, and cook in batches, for 3 minutes each side or until tender. Allow to sit in a warm area.

Spray halomi with oil, then cook for 1-2 minutes or until golden. To assemble stacks, layer eggplant, capsicum, rocket, halomi, then continue until you have 2 layers. Repeat with all remaining ingredients. To serve, drizzle stack with pesto and garnish with micro herbs.

Remove from oven. Let cool slightly.

Recipe provided by MiNDFOOD INSEASON.

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