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Breakfast Recipes Starters, Sides & Salads Recipes Smoked Trout Dip with Beetroot Chips Salmon Parsley Nuggets Salad with Beetroot and Haloumi Green Beans Almondine With Garlic & Mustard Dressing Grilled Stone Fruit Salad with Prosciutto Sweet Potato Bacon & Feta Bruschetta Roasted Eggplant With Date-Almond Couscous Antipasto Tart Eggplant Haloumi Wraps selected Thai Chicken Meatballs Garlic Chorizo Prawns Classic Napolitana Sauce Smoked Salmon, Kale and Blueberry Salad Pasta Salad Chickpea Beetroot Salad & Kombucha Dressing Salmon Croquettes Guacamole Tomato Kachumber Smoked Salmon & Dill dip Quinoa and Vegetable Fritters Bombay Potatoes Cauliflower Con Queso Vegan Yorkshire Puddings Spicy Sweet Potato Fries Cauliflower Nuggets Stuffed Onion & Bacon Balls Beetroot Hommus with Roasted Cauliflower Avocado Greek Salad Sweet Potato Dip With Prosciutto And Asparagus Zucchini Pizza Bites Cabbage & Pork Dumplings Steak Nuggets Shredded Beef & Sweet Potato Fritters Strawberry & Spinach Salad with Haloumi Kale Bread Sautéed Brussels Sprouts with Garlic & Red Onion Cheddar Cheese & Broccoli Soup Char Grilled Eggplant & Feta Salad Pear & Walnut Salad Beetroot, Carrot & Feta Salad Grilled Salmon & Lime Skewers Pumpkin, Cauliflower and Spinach Salad Halloumi Fries Beef, Chilli & Potato Empanada Creamed Baby Spinach Beetroot & Cannellini Bean Dip with Vegetable Dippers Halloumi with Lentil Salad Sautéed Brussels Sprouts with Chorizo Yorkshire Pudding Bellino Tomato Damper Balsamic and Maple Roasted Vegetables Baked Vegetable Chips Legume Salad with Vinaigrette Parma, Cranberry & Apple Stuffing Balls Scotch Eggs Baked Brie & Camembert with Walnuts Pie Maker Spinach & Bacon Quiche Damper Sticks with Bacon & Feta Cauliflower Steaks with Gremolata Smørrebrød - Herring Open Sandwich Chorizo and Prawn Bites Pumpkin, Peach and Avocado Salad Smoked Salmon Involtini Qukes® Baby Cucumber Boats Stonefruit Salad Truss Tomato, Grilled Watermelon & Feta Salad Kale Roasted Pumpkin, Broccolini & Seeds Broccolini Cashew Salad Avocado Bruschetta Loaded Hasselback Potatoes Avocado and Zucchini Fritters Pizza Muffins Beer Crumbed Onion Rings Corned Beef Reuben Sandwich 3 Cheese Fondue Classic Chicken Caesar Salad Corn & Bean Salsa Prawn & Mango Salsa Sundried Tomato & Garlic Prawn Pasta Qukes® Baby Cucumber Sandwiches Sensational Salad with Peaches & Feta Salmon & Mixed Bean Salad Salmon & Lentil Salad with Capers & Raisins Tiger Prawn & Potato Salad White Bean Cous Cous Salad Streaky Bacon, Feta Cheese & Avocado Salad Asparagus Summer Salad with Mushrooms & Bacon Caprese Salad Pesto Pasta Salad with Feta, Sundried Tomatoes & Pine Nuts Potato & Avocado Salad Broccoli Salad Orange & Beetroot Salad Quinoa, Seeds, Avocado & Mango Salad Roasted Vegetable Salad With Garlic Mustard Dressing Wholemeal Pasta & Kumara Salad Lentil, Beetroot & Stuffed Pepper Salad Five Bean Salad Mini Pea, Mint & Goats’ Cheese Quiches Tomato, Feta & Olive tart Haloumi & Eggplant Bruschetta Bacon, Spinach & Cheese Turnovers Baked Mushrooms with Goats Cheese & Sun Dried Tomatoes Baked Camembert with Bread Smoked Salmon Blinis with Rocket Smoked Salmon Tartines with Caper & Red Onion Chutney Smoked Salmon & Cucumber Bites Salmon & Egg Pies Turkey Cucumber Bites Turkey & Pine Nut Sausage Rolls Sweetcorn, Bacon & Vegetable Fritters Grape & Prosciutto Crostini Scrambled Tomatoes Bread & Butter Pickles Creamy White Wine Sauce Mini Vegetable Tarts Veal Involtini in Tomato Sauce Broccoli & Smoked Salmon Croquettes Rosemary & Sea Salt Potato Wedges Cauliflower Spiced Rice Smoked Salmon & Chive Tarts Crispy Tuna, Sweet Potato & Corn Balls Stuffed Capsicum Antipasto Tarts with Ricotta Ricotta & Spinach Stuffed Tomatoes Main Meals Recipes Desserts Recipes Kids Recipes Drinks Recipes Gluten Free Recipes Berry Recipes ALDI MiniRoos Mighty Menu Recipes Back to School Recipes
Eggplant Haloumi Wraps Method Preheat the oven to 180°C (or 160°C fan forced). Trim the stalk end of the eggplant, then cut into 5mm slices lengthways. You should get approximately 16 strips. Heat a grill pan until hot. Spray the eggplant slices and the grill pan lightly with olive oil spray and grill for 1-2 minutes on each side. Cook in batches if necessary, until the slices are charred and tender. Place cooked eggplant slices on paper towel and set aside. Cut the halloumi into finger-sized sticks. Cook on the lightly oiled grill plate until heated through. Cook on both sides. Carefully wrap each halloumi stick in a strip of eggplant and place on the tray, seam-side down. Season with black pepper and drizzle with honey. Bake for 5 minutes. Remove and drizzle with a little more honey. Garnish with basil leaves. Serve immediately.