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Grilled eggplant and haloumi with tomato vinaigrette

Australian Gourmet Traveller recipe for grilled eggplant and haloumi with tomato vinaigrette.

By Rodney Dunn
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Grilled eggplant and haloumi with tomato vinaigrette
This flavour combination is the essence of summer.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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.


Drink Suggestion: Dry but full-flavoured rosé. Drink suggestion by Max Allen

  • Author: Rodney Dunn