Ingredients
- 2 small Eggplants about 1lb/500 g each, trimmed
- 1/4 cup Extra Virgin Olive Oil divided
- 1/4 tsp Each Salt and Pepper
- 1 pkg Halloumi Cheese
- 2/3 cup Black Olive Tapenade
- 2 Tomatoes vine ripened, sliced
- 16 large Basil fresh, leaves
- Aged Balsamic Vinegar optional
Instructions
- Slice each eggplant crosswise into 12 circles. Toss with 3 tbsp (45 mL) of the oil, salt and pep-per. Place on greased grill over medium high heat and grill for about 10 minutes, turning once until golden and tender. Remove to platter and set aside.
- Slice halloumi crosswise into 12 slices. Toss gently with remaining oil and place on well greased grill about 3 minutes, turning once or until golden and warmed through.
- Place half of the eggplant slices onto 6 plates, spread with some of the tapenade. Top with basil leaf. Place tomato slice and halloumi on top. Spread with remaining tapenade and top with re-maining eggplant slices.
- Chop remaining basil and sprinkle over top. Drizzle with balsamic to serve, if using.
Nutrition Facts
Grilled Eggplant Halloumi Stacks
Calories
140
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Carbohydrates
1
g
0
%
Fibres
1
g
4
%
Sucres
1
g
1
%
Protein
5
g
10
%
Cholesterol
15
mg
5
%
Sodium
360
mg
16
%
Vitamin A
100
IU
2
%
Calcium
200
mg
20
%
Iron
0.4
mg
2
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
