Eggplant & Tomato vegetable stack

Ingredients:

2 small eggplants cut into 12 slices
180g packet haloumi cheese,cut into 8 slices
2 large tomatoes cut into 8 slices
80ml (1/3 cup) olive oil, for brushing
2 tablespoons sumac or Moroccan spice
1 tablespoon ground cumin
1 cup baby rocket leaves, washed, to serve
2 tablespoons mint leaves shredded

Balsamic glaze
80ml (1/3 cup) balsamic vinegar
2 tablespoons brown sugar

Method:

1. To make balsamic glaze, place vinegar and brown sugar in a small saucepan over high heat. Bring to the boil, stirring, then reduce heat to medium and cook for 4 minutes or until reduced by half. Allow to cool.

2. Meanwhile, lightly brush eggplant, haloumi and tomato slices with olive oil. Sprinkle with sumac and cumin then season well with salt and pepper.

3. Heat a char-grill or large frying pan over medium-high heat and cook eggplant slices for 3 minutes each side or until cooked. Transfer to a plate and keep warm. Add haloumi slices and cook for 3 minutes each side or until lightly golden. Transfer to a plate and keep warm. Add tomato slices to same pan and cook for 2 minutes each side or until slightly softened.

4. To serve, make 4 vegetable stacks alternating rocket, eggplant, haloumi and tomato slices finishing with an eggplant slice. Drizzle with the balsamic glaze and top with shredded mint.

© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved.