recipes
Grilled aubergine and halloumi cheese buns with olive tapenade
Serves: 4
2016-09-26
Ingredients
For the olive tapenade
- 4 tbsp black and green olives, pitted
- 1 tbsp capers
- 1 cloves garlic
- 4 sun-dried tomatoes
- Few basil leaves
You will also need
- 1 large aubergine, sliced thickly
- 1 block halloumi cheese
- 2 large tomatoes, thickly sliced
- 4 burger buns
- 4 fancy cocktail sticks
- Coloured vegetable crisps for serving
Method
This is a very quick and easy recipe to prepare. Heat a large griddle pan with a little olive oil and cook the sliced aubergine on both sides for 3-4 minutes. Meanwhile, prepare the tapenade by blitzing together all the ingredients, leaving slightly coarse and put aside. Finally, slice the halloumi cheese and quickly brown on both sides for 2 minutes in the same griddle pan. To put the dish together, slice the buns in half. Spread the bottom piece generously with the tapenade. Lay over 3 or 4 slices of the grilled aubergine, followed by the sliced tomato and grilled halloumi cheese. Place over the bun top, stick in the fancy cocktail stick and serve with the vegetable crisps.
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