{"id":9638,"date":"2019-09-20T12:02:18","date_gmt":"2019-09-20T16:02:18","guid":{"rendered":"http:\/\/cpm-09.eproofs.ca\/recipe\/grilled-eggplant-halloumi-stacks\/"},"modified":"2023-04-15T13:59:29","modified_gmt":"2023-04-15T17:59:29","slug":"grilled-eggplant-halloumi-stacks","status":"publish","type":"recipe","link":"https:\/\/www.halfyourplate.ca\/fr\/recipe\/grilled-eggplant-halloumi-stacks\/","title":{"rendered":"Grilled Eggplant Halloumi Stacks"},"content":{"rendered":"
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\n\nImprimer<\/a>\n<\/div>\n\n
Temps de pr\u00e9paration <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps de cuisson <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps total <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Yield <\/span>12<\/span> servings<\/span><\/span><\/div>\n<\/div>\n\n
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Ingr\u00e9dients<\/h3>
  • 2<\/span> small<\/span> Eggplants<\/span> about 1lb\/500 g each, trimmed<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Extra Virgin Olive Oil<\/span> divided<\/span><\/li>
  • 1\/4<\/span> tsp<\/span> Each Salt and Pepper<\/span><\/li>
  • 1<\/span> pkg<\/span> Halloumi Cheese<\/span><\/li>
  • 2\/3<\/span> cup<\/span> Black Olive Tapenade<\/span><\/li>
  • 2<\/span> Tomatoes<\/span> vine ripened, sliced<\/span><\/li>
  • 16<\/span> large<\/span> Basil<\/span> fresh, leaves<\/span><\/li>
  • Aged Balsamic Vinegar<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n\n<\/div>\n\n
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    Instructions<\/h3>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • Chop remaining basil and sprinkle over top. Drizzle with balsamic to serve, if using.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n\n
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