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Trybiks' Dive Cuisine Appetizers Grilled Halloumi Cheese with Eggpant and Tomato YAC Software

Back Cuisine Soups Main dishes Meat dishes Fish Seafood Pasta Appetizers Salads Mushrooms Side Dishes Breakfasts Eggs Deserts Cakes Cookies Preserves Marinades Liqueurs Vodkas Grilled Halloumi Cheese with Eggpant and Tomato Great vegetarian dish, especially popular during grill parties. You can prepare it on a pan, so it's all-year-rounder. And pretty simple to do. Halloumi is a firm, chewy, salty cheese made with goats (sometimes with addition of sheep) milk and is traditional to Cyprus. And eggplant in the UK is called aubergine. Ingredients 1 eggplant skinned tomato haloumi cheese bazil leaves salt, pepper, olive oil Directions Slice the eggplant into thin disks (ca 1 cm). Lay on a plate in one leyer, and sprinkle each side with salt. Leave for 10 mins and blot extracted water with paper towel. Scald / blanch tomato to easily remove its skin and slice. Slide the haloumi cheese (0.5 cm). Gill eggplant disks with a dash of oil, and cheese - separately. Arrange towers: eggplant disk, cheese, and slice of tomato. Season with freshly ground black pepper (no need for salt, as cheese is slightly salted). Scatter the basil leaves over the top and drizzle with the oil. Serve warm. Top Comments Alas! No comments yet... Top Add a comment (fields with an asterisk are required) Name / nick * Mail (will remain hidden) * Your website Comment (no tags) * Enter the text displayed below *   Top Tags Appetizers Related pages Tortilla Wraps Low-salt Pickles Spinach Roll Mushrooms with Mozarella Cheese Smoked Salmon Mousse Mushrooms in Vinegar Covered Herring Onion Strudel Chicken Hot Wings Cocktail Bites Herrings in Tomatoes Chicken Wings in Honey Herrings in Sour Cream Topinkas Stuffed Mushrooms Stuffed Eggs Beef Tartar Jellied Meat Fish Rolls Baby Button Mushrooms in Bacon Beetles - Prunes Wrapped in Pancetta Bacon Fat Cheese Roll