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| Grilled halloumi cheese with eggpant and tomatoe |
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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.
- 1 eggplant
- skinned tomatoe
- haloumi cheese
- bazil leaves
- salt, pepper, olive oil
- 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 tomatoe 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 tomatoe. 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.
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