Ingredients 1 Eggplant, cut into about 1 cm slices
½ garlic clove
1 tbsp olive oil
1 large red capsicum
1 large yellow capsicum
120 g Haloumi cheese
1 tbsp Pistachio Dukkah -optional
Crusty bread to serve -optional
Basil leaves, to garnish -optional
Combine the oil and garlic in a small dish. Brush the eggplant with most of this mixture and cook under a hot grill, or on a bbq. It should take about 4 minutes each side, or until tender.
Meanwhile, while this is cooking, cut the capsicum into large strips and put on a foil lined tin, skin side up.
Grill this until the skin is black.
Cover with foil for about 5 minutes and then peel off the skin, and discard.
Capsicums have now had the skin peeled off
Cut the haloumi into thin strips and brush with the remaining oil mixture
Put this under the grill on high for about 1 - 3 minutes each side, taking care that it does not burn. Alternatively you could fry it in the frypan.
Arrange the eggplant on plates, and add one each of the two colour capsicum.
Add the haloumi slices and another slice of the capsicum.
Top with another slice of the eggplant and any haloumi left over.
Drizzle with a bit of olive oil, and sprinkle with dukkah if using.
You can make them as high as you want if you use more ingredients however they will be quite difficult to eat if they are higher than two layers of eggplant.