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
Amount Per Serving (13g)
Calories 140Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 360mg15%
Total Carbohydrates 1g0%
Dietary Fiber 0g0%
Sugars 0g
Protein 5g10%
Vitamin A2%
Vitamin C0%
Calcium20%
Iron2%
* Percent Daily Values are based on a 2000 calorie diet.
Today is the first day of the Freggie Fresh Ride and this year it's going virtual! Over the month of March let's get Freggie across the country! To get you started check out this great video from one of the Fresh Ride founding members, Greg Ogiba. www.youtube.com/watch?v=o4XfLIue8gQ&feature=youtu.be... See MoreSee Less
Welcome to the first day of the Freggie Virtual Fresh Ride! We're so excited that you have joined us for this journey of getting Freggie across the country. ...