Finished eggplant and halloumi stack on a wooden cutting board.

Eggplant and Halloumi Stacks

Name: Eggplant and Halloumi Stacks Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 3 to 4 sprigs Fresh rosemary; 1 clove Garlic; Olive Oil; 1 cup Sliced Mediterranean Olives; 4 oz Crumbled Feta Cheese; 1 Lemon; 2 md Eggplants, not too bulbous, cut into 1/2-inch rounds; 4 lg Tomatoes, 1/2-inch slices, seeds removed; Kosher Salt, to taste; Freshly Ground Black Pepper, to taste; 8 oz Halloumi Cheese, sliced slightly less than 1/2-inch thick; Additional Items:; 2 Medium Bowls; Microplaner; Grill Brush (for cleaning the cooking grids)

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 5 - 15 minutes

Ingredients:

Fresh Rosemary
Garlic
Sliced Mediterranean Olives
Crumbled Feta Cheese
Lemon
Eggplants, not too bulbous, cut into 1/2-inch rounds
Tomatoes, 1/2-inch slices, seeds removed
Halloumi Cheese, sliced slightly less than 1/2-inch thick
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Olive Oil

Additional Items:

• 2 Medium Bowls
• Microplaner
• Grill Brush (for cleaning the cooking grids)

Directions:

Strip leaves from rosemary and finely chop.
Reserve 1 tsp and add the remaining rosemary in a bowl.
Mince the garlic and toss in with the rosemary then pour in about 1/2 cup of the olive oil; set aside.
In another medium bowl, combine the olives and feta.
Use a microplane or other fine grater and grate the lemon zest into the bowl.
Squeeze in about 1 tbsp of lemon juice, add the reserved 1 tsp of rosemary, and stir to combine.
Set aside in the refrigerator until ready to serve.
Preheat grill to medium-high heat.
Clean cooking grid with grill brush and coat with olive oil.
Brush both sides of the eggplant, tomato, and halloumi slices with the rosemary-garlic oil.
Season the eggplant and tomatoes with salt and pepper.
Grill the eggplant for 3 - 4 minutes per side - they should be golden-brown with nice grill mark and the interior should be soft and gray-ish and no longer white.
Grill the tomatoes for 1 - 2 minutes per side and the halloumi for 45 - 60 seconds per side or until marked and soft.
For serving, stack it all up and top with the olive-feta salad.