Chefs Binge · Mediterranean · Serves 2 servings
Grilled Aubergine and Halloumi Recipe
Aubergine and halloumi grilled together with cherry tomatoes and sweet peppers, finished with a balsamic and honey glaze, basil and rocket.
Prep
10 min
Cook
30 min
Total
40 min
Serves
2 servings
Per serving
527 kcal
Ingredients
1 aubergine - large, approx. 270g, sliced into 1cm rounds
220 g halloumi cheese - sliced about 1cm thick and shaped into rounds to match the aubergine (keep the offcuts)
150 g cherry tomatoes - halved
2 baby sweet peppers - deseeded and sliced
3 tbsp olive oil - plus extra for drizzling
1 tbsp balsamic vinegar - or balsamic glaze as an alternative
1 tsp honey - skip if using balsamic glaze
1 tsp dried oregano
2 cloves garlic - minced
A handful of Fresh basil leaves - torn
A handful of Rocket or microgreens
Salt and black pepper - to taste
Equipment
Short skewers
Method
1
Marinate the Aubergine. In a bowl, mix sliced aubergine with 2 tbsp olive oil, balsamic vinegar, honey, oregano, and minced garlic. Season with salt and black pepper. Let it sit for 5 minutes to absorb the flavours.
2
Roast the Aubergine. Preheat your oven to 200°C (180°C fan). Arrange the marinated aubergine slices on a lined baking tray and roast for 20 minutes, flipping halfway through.
3
Prepare the Halloumi. Cut the halloumi into slices about 1cm thick and shape them into rounds to match the aubergine. Thickness matters here: thinner slices dry out and tear when you lift them, while a centimetre stays soft in the middle as the outside colours. Keep any offcuts aside - they grill in the same time and make the best garnish.
4
Grill the Halloumi, Tomatoes & Peppers. Once the aubergine is done, remove it from the tray and use the same tray to place the halloumi rounds, cherry tomatoes, and baby peppers. Drizzle with 1 tbsp olive oil, sprinkle with oregano, and grill for 10-15 minutes until the halloumi is golden and the vegetables soften. Grill the halloumi offcuts alongside and set aside for garnish.
5
Assemble the Dish. Carefully layer the roasted aubergine slices and halloumi rounds into stacks, securing each stack with a short skewer to keep them stable. Use the roasted tomatoes and peppers as garnish, along with the grilled halloumi offcuts. Scatter fresh basil leaves and rocket or microgreens over the top.
6
Finishing Touches. Drizzle with extra olive oil and balsamic vinegar for added flavour. Serve warm and enjoy!
Chef’s notes
Do not salt the aubergine first. A hot oven collapses it fast enough that there is nothing to draw out, and salting only means it sits about going soft before it ever sees heat.
Five minutes in the marinade is enough. Aubergine drinks oil, so a long soak does not season it, it just loads it. Toss, spread out, roast.
Watch the halloumi rather than the clock. It is ready when it has taken colour and given a little; left longer it tightens and goes squeaky and rubbery, and it will not come back.
Keep the offcuts. The trimmings from shaping the rounds grill in the same time and go on top, so nothing is wasted and the plate gets some crunch.
Per serving Calories 527 kcal · Protein 24 g · Carbs 15 g · Fat 42 g · Saturates 18 g · Fibre 5 g · Sugar 9.4 g · Sodium 899 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/grilled-aubergine-halloumi-recipe
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