Halloumi and Eggplant Aubergine Stack
Indulge in the irresistible layers of flavor with this Halloumi and Eggplant Aubergine Stack, a dish that’s as beautiful as it is delicious. Tender, golden-brown eggplant rounds are paired with crispy, golden halloumi slices and juicy, ripe tomatoes, all stacked into a tower of Mediterranean-inspired goodness. This vegetarian delight is elevated with a vibrant basil dressing made from fresh garlic, zesty lemon juice, and a hint of honey for a subtle sweetness. Perfect for an appetizer, side dish, or light meal, this recipe combines simple grilling techniques with fresh, wholesome ingredients for a dish that’s loaded with flavor and ready in just 35 minutes. Whether you're hosting a dinner party or enjoying a cozy night in, this Halloumi and Eggplant Stack is sure to impress with its stunning presentation and mouthwatering taste.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 225 grams Halloumi cheese
- 3 medium Tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 15 grams Fresh basil leaves
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Honey (optional)
Instructions
Slice the eggplants into 1 cm (about 1/2-inch) thick rounds. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
While the eggplants are resting, slice the halloumi cheese into 1 cm thick pieces and the tomatoes into similar-sized slices.
Heat 2 tablespoons of olive oil in a grill pan or frying pan over medium heat. Grill the eggplant slices for 3-4 minutes on each side, or until golden brown and tender. Remove and set aside.
In the same pan, grill the halloumi slices for about 2-3 minutes on each side until golden and slightly crispy. Set aside.
To make the basil dressing, finely chop the garlic and fresh basil leaves. Mix them in a small bowl with 1 tablespoon of olive oil, lemon juice, salt, black pepper, and honey (if using). Stir well to combine.
To assemble the stack, layer the eggplant, halloumi, and tomato slices on each plate in alternating stacks (starting with eggplant, then halloumi, then tomato). Repeat the layers until all the ingredients are used, ending with a tomato slice on top.
Drizzle the basil dressing generously over each stack.
Serve immediately while warm and enjoy your Halloumi and Eggplant Aubergine Stacks!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 42.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2188 mg | 168% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
