Char-grilled eggplant, haloumi and pesto burgers

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Char-grilled eggplant, haloumi and pesto burgers
  • 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


Char-grilled eggplant, haloumi and pesto burgers
  • 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.