Eggplant and Halloumi Stacks
Author: 
Recipe type: Direct Heat Grilling
Serves: serves 4 to 6
 
Ingredients
  • 3 to 4 sprig fresh rosemary
  • 1 clove garlic
  • Olive oil
  • 1 cup sliced Mediterranean olives
  • 4 ounces crumbled feta cheese
  • 1 lemon
  • 2 medium eggplants, not too bulbous, cut into ½-inch rounds
  • 4 large tomatoes, ½-inch slices, seeds removed
  • Kosher salt and freshly ground black pepper
  • 8 ounces halloumi cheese, sliced slightly less than ½-inch thick
Instructions
  1. Strip leaves from rosemary and finely chop. Reserve 1 teaspoon and add the remaining rosemary in a bowl. Mince the garlic and toss in with the rosemary then pour in about ½ cup of the olive oil; set aside.
  2. In another medium bowl, combine the olives and feta. Use a microplane or other fine grater and grate the lemon zest into the bowl. Squeeze in about 1 tablespoon of lemon juice, add the reserved teaspoon of rosemary, and stir to combine. Set aside in the refrigerator until ready to serve.
  3. Set up grill for direct heat grilling with medium-high heat. Brush and oil grate before grilling.
  4. Brush both sides of the eggplant, tomato, and halloumi slices with the rosemary-garlic oil. Season the eggplant and tomatoes with salt and pepper.
  5. Grill the eggplant for 3 to 4 minutes per side - they should be golden-brown with nice grill mark and the interior should be soft and gray-ish and no longer white. Grill the tomatoes for 1 to 2 minutes per side and the halloumi for 45 to 60 seconds per side or until marked and soft.
  6. For serving, stack it all up and top with the olive-feta salad.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/eggplant-and-halloumi-stacks/