Halloumi And Eggplant (Aubergine) Stack - cooking recipe

Ingredients

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

Preparation

Mix all salad dressing ingredients together and stir well.
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.
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).
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.
Spoon salad dressing ingredients over the two stacks.