Halloumi And Eggplant Aubergine Stack Recipes

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HALLOUMI AND EGGPLANT (AUBERGINE) STACK



Halloumi and Eggplant (Aubergine) Stack image

This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.

Provided by evelynathens

Categories     One Dish Meal

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

1 eggplant, sliced into about 8 to 10 pieces
8 slices halloumi cheese
flour
olive oil
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

Steps:

  • Mix all salad dressing ingredients together and stir well.
  • 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.
  • 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).
  • 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.
  • Spoon salad dressing ingredients over the two stacks.

Nutrition Facts : Calories 265, Fat 20.8, SaturatedFat 2.9, Sodium 9.6, Carbohydrate 20.2, Fiber 8.6, Sugar 9.9, Protein 2.9

AUBERGINE (EGGPLANT) STACKS



Aubergine (Eggplant) Stacks image

Aubergine is such an elegant word compared to eggplant, and this is an elegant little recipe from the Vegetarian Society.

Provided by Missy Wombat

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 little olive oil
1 large eggplant, cut into rings
2 beef tomatoes, skinned and cut into rings
1 lemon, zest of, finely chopped
3 -5 sprigs fresh sage, chopped
3 -5 sprigs fresh thyme, chopped
2 -5 fresh chives, finely chopped
salt & freshly ground black pepper
balsamic vinegar, to taste
4 slices halloumi cheese
1 lemon, zest of, to garnish
chives or chive blossoms, to garnish
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
225 g fresh ripe full-flavoured tomatoes, skinned and finely chopped
150 ml vegetarian white wine
1 yellow peppers or 1 red pepper, roasted, skin removed and cut into strips, then across into diamonds
1 teaspoon balsamic vinegar
salt and pepper

Steps:

  • First make the sauce.
  • Heat the olive oil in a suacepan and fry the onion gently with the garlic.
  • Add half of the chopped tomatoes and the white wine and cook for five minutes.
  • Blend unfit smooth.
  • Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar.
  • Season to taste.
  • Brush the griddle with olive oil and cook the eggplant slices so that they are seared with stripes.
  • Put on one side and keep warm.
  • Grill the beef tomato slices gently.
  • Mix the lemon and herbs together and season well.
  • On individual serving plates, layer the eggplant, tomato and herb mix.
  • Drizzle with a little balsamic vinegar.
  • Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
  • Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives.
  • Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers.
  • Serve warm.

Nutrition Facts : Calories 271.8, Fat 8, SaturatedFat 1.1, Sodium 25.2, Carbohydrate 36.8, Fiber 13.6, Sugar 15.2, Protein 6.3

AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE



Aubergine, halloumi & harissa skillet bake image

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Provided by Cassie Best

Categories     Dinner

Time 50m

Number Of Ingredients 9

2-4 tbsp olive oil, plus a drizzle
1 large aubergine, sliced into rounds about ½cm thick
2 large garlic cloves, crushed
400g can chopped tomatoes
1 tbsp harissa paste
½ tsp caster sugar
225g block halloumi, sliced into 8-9 pieces
pinch of dried mint
flatbreads, rice or couscous, to serve

Steps:

  • Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you'll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
  • If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
  • Meanwhile, halve each piece of halloumi (don't worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

Nutrition Facts : Calories 546 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 3.5 milligram of sodium

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