Halloumi And Eggplant (Aubergine) Stack

• 1 eggplant, sliced into about 8 to 10 pieces
• 8 slices halloumi cheese
• flour
• olive oil
• Dressing
• 3 tablespoons olive oil
• 1 garlic clove, minced very fine
• 1 tablespoon chopped fresh coriander leaves
• 1 tablespoon chopped fresh spearmint
• 2 teaspoons sweet chili sauce
• 1 small onion, finely chopped
• 2 teaspoons balsamic vinegar
• 1 teaspoon brown sugar
• salt

1. Mix all salad dressing ingredients together and stir well.
2. Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
3. Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
4. Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
5. Spoon salad dressing ingredients over the two stacks.

eggplant, halloumi cheese, flour, olive oil, dressing, olive oil, garlic, fresh coriander leaves, fresh spearmint, sweet chili sauce, onion, balsamic vinegar, brown sugar, salt

Taken from www.food.com/recipe/halloumi-and-eggplant-aubergine-stack-67976 (may not work)