Haloumi Burger Inspired by Donna Hay with Roasted Tomato & Grilled Eggplant
- Prep time: 20 minutes
- Calories: 720
- 2 Tomato (small)
- 1 200 Gram Pack of Haloumi Cheese
- 2 Japanese Eggplant
- 2 Hamburger Buns
- 0.33 Cups of Peri Peri Mayonnaise
- 1 75 Gram Pack of Rocket & Baby Spinach
Roast Tomatoes:Preheat oven to 200°C. Thickly slice the tomato. Place slices on a lined baking tray, brush with oil and season with salt. Roast for 15 minutes or until cooked. Set aside.
Cook Haloumi:Cut the haloumi into 8 equal sized pieces. Add oil to a large pan over medium heat. Carefully add the haloumi and cook 3 to 4 minutes per side until golden. Set aside.
Grill Eggplant:Thinly slice the eggplant then brush with oil and season with salt. Add oil to the pan, then add the eggplant. Grill for 2 minutes each side or until cooked through. Cook in batches if required. Set aside.
Toast Buns:Cut the hamburger buns in half. Add to the oven to toast for about 2 to 3 minutes.
You Plate It:Spread the bottom of the hamburger buns with Peri Peri mayonnaise (use as much as desired). Top the roasted tomato, grilled haloumi, eggplant and rocket & baby spinach leaves to serve. Enjoy!