Name: Char-grilled eggplant, haloumi and pesto burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 tablespoon lemon juice; 1 teaspoon dried oregano leaves; 180 gram haloumi cheese, cut into 8 slices; 1 eggplant, thickly sliced; cooking oil spray; 4 wholegrain rolls, halved; 2 tablespoon bought basil pesto; 60 gram baby rocket leaves; 2 roma tomatoes, sliced; mixed salad, to serve

Ingredients

2 teaspoon vegetable or olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano leaves

180 gram haloumi cheese, cut into 8 slices

1 eggplant, thickly sliced

cooking oil spray

4 wholegrain rolls, halved

2 tablespoon bought basil pesto

60 gram baby rocket leaves

2 roma tomatoes, sliced

mixed salad, to serve

Method

1.Combine oil, juice and oregano in a shallow bowl. Add haloumi; turn to coat. Set aside for 10 minutes.

2.Preheat a barbecue or char-grill over high heat. Spray eggplant with oil; cook for 3 minutes each side or until golden and tender. Cook haloumi for 1 minute each side or until golden.

3.Toast cut-side of rolls until golden. Spread each base with 1 teaspoon of the pesto. Top with a quarter of the rocket, tomato, haloumi and eggplant, then top equally with remaining pesto; sandwich with roll tops. Serve with salad.

Haloumi is a semi-hard brined cheese – originating from Cyprus – with a salty taste and high melting point, making it suitable to grill or pan-fry. You can substitute sun-dried tomato pesto or olive tapenade for basil pesto. You can use tofu instead of haloumi.
Note

Woman's Weekly Food

Ingredients

Method

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