Grilled Eggplant Halloumi Stacks

Name: Grilled Eggplant Halloumi Stacks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

Sep 20, 2019

Grilled Eggplant Halloumi Stacks

These little stacks are a perfect first course or vegetarian main to enjoy this summer on the deck with guests.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Appetizers, Side Dishes

Servings servings

Calories 140 kcal

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.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 13gCalories: 140kcalCarbohydrates: 1gProtein: 5gFat: 13gSaturated Fat: 5gCholesterol: 15mgSodium: 360mgVitamin A: 100IUCalcium: 200mgIron: 0.4mg

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