Name: Grilled eggplant and haloumi with tomato vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Grilled eggplant and haloumi with tomato vinaigrette

Australian Gourmet Traveller recipe for grilled eggplant and haloumi with tomato vinaigrette.

Serves 4

Prep

10M

Cook

15M

Total

25M

This flavour combination is the essence of summer.

Ingredients

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

Method

Main

1.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.

2.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).

3.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.