Eggplant & Halloumi Stack
Preparation: 15 minutes
Cooking: 20 minutes
1 large or 2 small eggplants, cut lengthwise (about 800 g)
2 red capsicums, thickly sliced
1 tablespoons extra virgin olive oil
Bunch of arugula
250 g halloumi, sliced
2 cups fresh basil
4 cloves garlic
2 tablespoons freshly squeezed lemon juice
½ cup parmesan, grated
¼ cup pine nuts, toasted
½ cup extra virgin olive oil
*This is more pesto than you need for this dish - you can keep the rest in the fridge - it will last for about a week.
Make the pesto first by combining the fresh basil, garlic, lemon juice, parmesan and toasted pine nuts and mix until fine. Slowly add in the olive oil and keep mixing until it’s all smooth.
Toss the eggplants and capsicum in the olive oil, spread out on a baking tray lined with baking paper and grill for about 4 minutes each side or until golden. Set aside and cover to keep warm.
Put the haloumi on a baking tray lined with baking paper and grill for a couple of minutes each side or until golden.
To put it together, place a slice of eggplant on a plate, top with some capsicum, rocket and haloumi and add another layer on top. Drizzle some of the pesto over it.
Nutrition (per serve):
Calories 452, Fat 38 g, Sat. Fat 13.5 g, Carbs 12.3 g, Sugar 6.3 g, Fiber 4.5 g, Protein 18.4 g