Grilled eggplant and haloumi with tomato vinaigrette

AT A GLANCE

  • Serves 4 people

This flavour combination is the essence of summer.

  • 3 eggplant (about 960gm), cut widthways into 1½ cm-thick slices
  • For brushing: olive oil
  • 250 gm haloumi, thickly sliced
  • ½ cup (loosely packed) mint leaves, coarsely chopped
  •  
  • Tomato vinaigrette
  • 400 gm very ripe vine-ripened tomatoes (about 4), coarsely chopped
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar
01   For tomato vinaigrette, purée tomatoes in a food processor, pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste.
02   Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
03   Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

Drinking Suggestion:

DRY BUT FULL-FLAVOURED ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Feb 2009

Feb 2009

View Full Site