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Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto

Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto

Celebrate the warm weather with this great seasonal meal

Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto

Serves 4

2 medium eggplants (800g), cut lengthways into 1cm-thick slices

3 red capsicums, thickly sliced

Cooking oil spray

1 bunch rocket

225g packet haloumi, sliced

Micro herbs, to garnish



2 cups firmly packed basil leaves

3 garlic cloves

2 tbsp lemon juice

½ cup grated parmesan

¼ cup toasted pine nuts

½ cup extra-virgin olive oil


To make pesto, combine basil, garlic, lemon juice, parmesan and pine nuts into a food processor. Process until finely chopped. Slowly drizzle in oil and process until smooth.

Heat a chargrill pan over a medium heat. Spray eggplant and capsicum with oil, and cook, in batches, for 3 minutes each side or until tender. Allow to sit in a warm area.

Spray haloumi with oil, then cook for 1-2 minutes or until golden.

To assemble stacks, layer eggplant, capsicum, rocket, haloumi, then continue until you have 2 layers. Repeat with all remaining ingredients. To serve, drizzle stack with pesto and garnish with micro herbs.


Smart Tip:

For pesto with a twist, try our dairy-free recipe made from wild seasonal greens and miso

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