Aubergine and Halloumi Stacks

A lighter, meatless dish that proves the grill isn't just for meat. Tender, smoky aubergine layered with golden halloumi makes for a proper showstopper — and it's quick enough for a weeknight but impressive enough to put in front of guests. Even the committed carnivores at the table will be reaching for seconds.

Ingredients

• 2 large aubergines, sliced into 1.5cm rounds
• 250g halloumi, sliced into 1cm rounds
• 4 tablespoons (60ml) olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 large ripe tomatoes, sliced
• A handful of fresh basil leaves
• Balsamic glaze, to drizzle

Method

1. Preheat your gas grill to a medium-high heat — around 200–220°C.
2. In a small bowl, mix the olive oil with the garlic, oregano, smoked paprika, salt and pepper.
3. Brush both sides of the aubergine slices generously with the seasoned oil. The aubergine will drink it up — don't be shy.
4. Place the aubergine slices on the grill and cook for 4–5 minutes per side until they're soft, lightly charred, and completely tender through to the middle. Set aside in a warm spot.
5. Brush the halloumi slices lightly with the remaining oil and grill for 2–3 minutes per side until you've got good golden grill marks. Watch them — halloumi can go from perfect to stuck fairly quickly over a gas grill.
6. To assemble, layer up your stacks: start with a slice of aubergine, then a slice of tomato, a slice of halloumi, then repeat. Finish with a final piece of aubergine or halloumi on top.
7. Scatter fresh basil over the stacks and finish with a generous drizzle of balsamic glaze. Serve straight away while the halloumi is still warm and squeaky.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.