Quick and easy to prepare, these vegetarian stacks with eggplant and halloumi cheese with a touch of honey make a beautiful starter!
I created this vegetarian recipe from scratch as a variation of the winning duet goat cheese and honey salad. I love the combination between cheese and honey and thankfully there are plenty of different cheeses (and honeys). Since the halloumi cheese is quite chewy, eggplants balance out the dish adding a delightful softness to it. A good starter for a dinner, that you can serve with a side of green salad.
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Quick and easy to prepare, these vegetarian stacks with eggplant and halloumi cheese with a touch of honey make a beautiful starter!
Ingredients
- 2 large eggplants
- Extra virgin Olive oil
- 9 oz (250g) of halloumi cheese
- A handful of walnuts
- 1 clove of garlic
- Herbs (Thyme, Oregano, cumin)
- Salt and pepper
- Liquid honey
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the eggplants and cut them into 0.5 inch thick slices and lay out them on the oven tray with baking paper. Brush them on both side with olive oil.
- Cut the halloumi cheese into slices and put them over half of the eggplant slices. Sprinkle the walnuts on top. Add garlic, thyme, oregano, cumin, salt and pepper. Then cover with the remaining eggplant slices.
- Grill the halloumi and eggplant stacks in the oven for 10 minutes at 400°F (200°C). Remove the tray from the oven and remove the top layer of the stacks while removing the top layer. Add a drizzle of honey over the halloumi cheese. Cover with the top layer again and grill again for 5-7 minutes in the oven.
Notes
Instructions for BBQ: you could also make this recipe on the barbecue. In this case, grill first all the eggplant slices previously brushed with olive oil on the barbecue, and the halloumi cheese separately. Then you can build the halloumi stacks on a tray (sprinkle the herbs, add the halloumi cheese, drizzle honey, sprinkle walnuts and cover with the remaining halloumi slices).
Alice says
July 17, 2013 at 4:50 amThis cheese and honey combination looks great; I can’t wait to try it.
And you include olive oil, even better still. I am pleased to have found your site.
Letiss says
July 21, 2013 at 11:20 amvraiment troooop gourmand ! j’adore les aubergines en plus ! hmmm!!
belle journée, bisous!
[email protected] says
July 22, 2013 at 3:24 amOh I just love eggplant in every form. I’ve yet to try halloumi yet, but I’m dying to try it with the honey. This looks just fabulous! : )
Mo says
October 8, 2013 at 6:18 pm2e fois que je fais cette recette en 10 jours, avec le bon légume cette fois ci, un délice.
Del says
October 8, 2013 at 7:03 pmContente que ca t’ait plu ! La recette parfaite quand on est pressés et qu’on veut malgré tout manger sainement ! 🙂
Mo says
October 15, 2013 at 4:31 amoups i did it again. Donc c’est définitivement ma to go recette quand je n ai pas trop le tps !
Del says
October 15, 2013 at 6:38 am🙂 Un message qui fait plaisir dès le matin, merci Mo!
Patricia @ Grab a Plate says
August 4, 2014 at 10:48 pmSounds amazing! I love eggplant and you’ve added some ingredients to make it sound even better! Thanks!
Del says
August 6, 2014 at 9:41 amEggplant is a summer favorite to me. It matches cheese, honey and walnuts perfectly! Thanks for stopping by, Patricia!