Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Yield 12 servings

Ingrédients

  • 2 small Eggplants about 1lb/500 g each, trimmed
  • 1/4 cup Extra Virgin Olive Oil divided
  • 1/4 tsp Each Salt and Pepper
  • 1 pkg Halloumi Cheese
  • 2/3 cup Black Olive Tapenade
  • 2 Tomatoes vine ripened, sliced
  • 16 large Basil fresh, leaves
  • Aged Balsamic Vinegar optional

Instructions

  • Slice each eggplant crosswise into 12 circles. Toss with 3 tbsp (45 mL) of the oil, salt and pep-per. Place on greased grill over medium high heat and grill for about 10 minutes, turning once until golden and tender. Remove to platter and set aside.
  • Slice halloumi crosswise into 12 slices. Toss gently with remaining oil and place on well greased grill about 3 minutes, turning once or until golden and warmed through.
  • Place half of the eggplant slices onto 6 plates, spread with some of the tapenade. Top with basil leaf. Place tomato slice and halloumi on top. Spread with remaining tapenade and top with re-maining eggplant slices.
  • Chop remaining basil and sprinkle over top. Drizzle with balsamic to serve, if using.
Nutrition Facts
Grilled Eggplant Halloumi Stacks
Serving Size
 
13 g
Amount per Serving
Calories
140
% Daily Value*
Fat
 
13
g
20
%
Lipides saturés
 
5
g
31
%
Choléstérol
 
15
mg
5
%
Sodium
 
360
mg
16
%
Carbohydrates
 
1
g
0
%
Protéines
 
5
g
10
%
Vitamine A
 
100
IU
2
%
Calcium
 
200
mg
20
%
Fer
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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