grilled eggplant

with haloumi and smoky baba ghanoush

  • 3 small eggplants (aubergines), quartered lengthways
  • 350g haloumi, sliced 
  • 2 tablespoons extra virgin olive oil
  • 6 sprigs lemon thyme
  • sea salt and cracked black pepper
  • 1 cup (120g) frozen peas, cooked, lightly crushed with a fork
  • 2 tablespoons store-bought dukkah
  • mint leaves, to serve

baba ghanoush

  • 2 small eggplants (aubergines)
  • 8 cloves garlic
  • ¼ cup (70g) plain (natural) yoghurt
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper
  1. To make the baba ghanoush, preheat a char-grill pan or barbecue over high heat and cook the eggplant and garlic for 5 minutes each side or until charred and cooked through. Set aside to cool. 
  2. Peel the eggplant and garlic and discard the skin. Place the eggplant flesh in a food processor, add half the garlic, the yoghurt, tahini and lemon juice. Process until smooth. Add the salt and pepper and mix to combine. Refrigerate until ready to use. 
  3. Place the eggplant and haloumi onto trays lined with non-stick baking paper. Drizzle with the oil, top with the thyme, salt and pepper and toss to coat. Preheat a char-grill pan over medium heat and cook the eggplant for 2–3 minutes each side or until charred and cooked through. Set aside and keep warm.
  4. Cook the haloumi for 1–2 minutes each side or until golden. Divide the baba ghanoush between plates and top with the eggplant, haloumi, remaining garlic and peas. Sprinkle with the dukkah and mint to serve. Serves 4.
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