Halloumi and Eggplant (Aubergine) Stack

Ingredients

• 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. 1

   Mix all salad dressing ingredients together and stir well.

2. 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. 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. 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. 5

   Spoon salad dressing ingredients over the two stacks.