Grilled Eggplant and Haloumi with Tomato Vinaigrette
Australian Gourmet Traveller recipe for grilled eggplant and haloumi with tomato vinaigrette.
Ingredients
- 3 eggplant (about 960gm), cut widthways into 1½ cm-thick slices
- For brushing: olive oil
- 250 gm haloumi, thickly sliced
- ½ cup (loosely packed) mint leaves, coarsely chopped
- Tomato vinaigrette
- 400 gm very ripe vine-ripened tomatoes (about 4), coarsely chopped
- 100 ml extra-virgin olive oil
- 1 tbsp red wine vinegar
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