Grilled eggplant with halloumi

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Today I'm going to share a dish I got a taste for on my summer vacation to Corfu, namely grilled eggplant with halloumi. In India we have paneer and in Greece it's halloumi, eggplant is found in both cuisines. I'm actually quite fond of this purple vegetable so I've already made this several times. This can be made on the grill, in the oven or in a frying pan. To get a spicier taste, I used my tomato chutney under the cheese. img_8377 The sandwich is great as a small snack, as a side dish instead of meat or in a tapas menu. Here is the delight with my little twist and the recipe is for four slices.

GRILLED AUBERGINES WITH HALLOUMI

1 eggplant

6 tsp coriander paste (own advertising)

8 tablespoons tomato chutney

Slices of halloumi

Bread

img_8369 Procedure:
  • Cut the eggplant into 4 slices lengthwise (about 2 cm)
  • Brush on 1 ½ tsp coriander paste, place on halloumi slices.
  • Bake in the oven for 12 minutes at 225 degrees. If you have thicker slices, the baking time should be adjusted.
  • Serve with a good salad and arugula and avocado as a garnish.
I can almost guarantee that even meat eaters will be happy and satisfied! img_8372

Wasn't this easy?