Grilled Eggplant Halloumi Stacks

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
These little stacks are a perfect first course or vegetarian main to enjoy this summer on the deck with guests.



  1. 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.
  2. 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.
  3. 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.
  4. Chop remaining basil and sprinkle over top. Drizzle with balsamic to serve, if using.
Nutrition Facts
Grilled Eggplant Halloumi Stacks
Amount Per Serving (13g)
Calories 140 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 360mg 15%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 5g 10%
Vitamin A 2%
Vitamin C 0%
Calcium 20%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

You might also like...

Back to Recipes
Get the latest recipes, fresh ideas and smart shopping tips delivered right to your inbox! Simply enter your email address.