roasted tomato, eggplant and haloumi burger

  • 2 vine-ripened tomatoes, thickly sliced
  • olive oil, for brushing 
  • 4 burger buns, halved 
  • 1 eggplant (aubergine), thinly sliced 
  • 250g haloumi, sliced 
  • harissa mayonnaise 
  • caramelised red onions and rocket (arugula) leaves, to serve
  1. Preheat oven to 180°C (355°F). Place the tomato on a baking tray and brush with oil. Roast for 20 minutes or until cooked. Set aside. 
  2. Brush the bun halves with oil and place on a baking tray. Grill (broil) under a preheated hot grill for 1 minute or until golden. Set aside. Heat a char-grill pan or barbecue over high heat. Brush the eggplant with oil and char-grill or barbecue for 2 minutes each side or until cooked through. Set aside. 
  3. Brush the haloumi with oil and char-grill or barbecue for 1 minute each side or until golden. Spread the bun halves with harissa mayonnaise and top with the tomato, eggplant, haloumi, caramelised onions and rocket leaves to serve. Serves 4.
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