Barbecued Eggplant and Haloumi Stack


  • 450g halloumi
  • 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 halloumi and pat dry with a paper towel. Slice the halloumi and eggplant crossways into 12 pieces.

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under the 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 a paper towel to drain. Repeat with the remaining oil and eggplant.

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

Place 1 eggplant slice on each serving plate. Divide halloumi, 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!