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Grilled Haloumi, Tomato And Eggplant Salad

fast.cook's picture
Ingredients
  Olive oil 125 Milliliter (1/4 Cup)
  Eggplants 420 Gram, sliced
  Tomatoes 300 Gram, halved
  Haloumi cheese 400 Gram, thinly sliced
  Rocket 250 Gram, chopped
  Basil leaves 1⁄4 Cup (4 tbs), firmly packed
  Red wine vinegar 2 Tablespoon
  Chopped drained capers 2 Teaspoon
Directions

Heat 1 tablespoon of the oil in large pan or griddle; cook eggplant until browned both sides.
Remove from pan.
Add tomato to same pan; cook, cut- side down, until browned and softened slightly.
Remove from pan.
Heat another tablespoon of the oil in same pan; cook haloumi until browned lightly both sides.
Combine eggplant, tomato, haloumi, rocket and basil in large bowl with remaining oil, vinegar and capers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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