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Grilled eggplant and haloumi with tomato vinaigrette


This flavour combination is the essence of summer.

You'll need

3 eggplant (about 960gm), cut widthways into 1½ cm-thick slices For brushing: olive oil 250 gm haloumi, thickly sliced ½ cup (loosely packed) mint leaves, coarsely chopped   Tomato vinaigrette 400 gm very ripe vine-ripened tomatoes (about 4), coarsely chopped 100 ml extra-virgin olive oil 1 tbsp red wine vinegar

Method

  • 01
  • For tomato vinaigrette, purée tomatoes in a food processor, pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste.
  • 02
  • Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
  • 03
  • Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dry but full-flavoured rosé.

Featured in

Feb 2009

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