0:20 Prep | 0:25 Cook | 6 Servings | Capable cooks
Stack on the the fresh grilled flavours of haloumi and eggplant in this elegant dinner party starter.
1 (about 375g) eggplant
3 red capsicums, quartered, deseeded
1 1/2 tablespoons red wine vinegar
40g (1/4 cup) pitted kalamata olives, thinly sliced
1 tablespoon chopped fresh oregano
330ml (1 1/3 cups) olive oil
Olive oil, to grease
1 bunch rocket, ends trimmed, washed, dried
Step 1 Rinse the haloumi and pat dry with paper towel. Slice the haloumi and eggplant crossways into 12 pieces.
Step 2 Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.
Step 3 Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.
Step 4 Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining oil and eggplant.
Step 5 Brush a barbecue grill with oil to grease. Heat on high. Add haloumi and cook for 1-2 minutes each side or until golden.
Step 6 Place 1 eggplant slice on each serving plate. Divide haloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.
Time plan tip: Prepare to the end of step 4, 4 hours ahead. Store the haloumi, covered, in fridge. Store the eggplant, capsicum and dressing in separate airtight containers at room temperature. Continue from step 5, 15 minutes before serving.
Author: Cynthia Black Image credit: Ben Dearnley Publication: Australian Good Taste