Quick and Easy

Char-grilled eggplant, haloumi and pesto burgers

Char-grilled Eggplant, Haloumi and Pesto BurgersRecipes+
4
15M
10M
25M

Ingredients

Method

1.Combine oil, juice and oregano in a shallow bowl. Add haloumi; turn to coat. Set aside for 10 minutes.
2.Preheat a barbecue or char-grill over high heat. Spray eggplant with oil; cook for 3 minutes each side or until golden and tender. Cook haloumi for 1 minute each side or until golden.
3.Toast cut-side of rolls until golden. Spread each base with 1 teaspoon of the pesto. Top with a quarter of the rocket, tomato, haloumi and eggplant, then top equally with remaining pesto; sandwich with roll tops. Serve with salad.

Haloumi is a semi-hard brined cheese – originating from Cyprus – with a salty taste and high melting point, making it suitable to grill or pan-fry. You can substitute sun-dried tomato pesto or olive tapenade for basil pesto. You can use tofu instead of haloumi.

Note

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