Barbecued Eggplant and Haloumi Stack


  • 450g haloumi
  • 1 (about 375g) eggplant
  • 3 red capsicums, quartered, deseeded
  • 1 1/2 tbs red wine vinegar
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 1 tbs chopped fresh oregano
  • 330ml (1 1/3 cups) olive oil
  • Olive oil, to grease
  • 1 bunch rocket, ends trimmed, washed, dried


Rinse the haloumi and pat dry with paper towel. Slice the haloumi and eggplant crossways into 12 pieces.

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.

Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.

Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining oil and eggplant.

Brush a barbecue grill with oil to grease. Heat on high. Add haloumi and cook for 1-2 minutes each side or until golden.

Place 1 eggplant slice on each serving plate. Divide haloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.

Fresh, young & zesty with delicious berry aromas and just a subtle hint of spice. Full of flavor, refreshing & tantalising…… and it’s pink!