HALOUMI & GRILLED EGGPLANT BURGERS WITH SMOKY POTATOES & PRESERVED LEMON AIOLI - Cuisine Magazine -

Ingredients

• 1 medium eggplant, sliced into thin rounds
• fine salt
• 2 x 200g packets haloumi, sliced into thick pieces
• 4 x burger buns (I use Gluten Freedom Sweet Potato Sourdough Buns by Venerdi)
• lettuce, tomato slices, cucumber slices & mayonnaise, to serve
• FOR THE SMOKY POTATOES
• 1kg baby potatoes, scrubbed, any larger ones halved
• 2 teaspoons smoked paprika
• olive oil
• FOR THE SALSA VERDE
• a big handful flat-leafed parsley, leaves picked (approx. 1 cup)
• a big handful mint leaves (approx. 1 cup)
• 2 cloves garlic, peeled
• 2 tablespoons capers, drained
• 2 teaspoons Dijon mustard
• juice of ½ lemon
• ½ cup extra virgin olive oil
• FOR THE PRESERVED LEMON AIOLI
• 1 cup good-quality mayonnaise
• 2 cloves garlic, crushed
• 1 preserved lemon, flesh discarded & skin finely chopped