The halloumi provides a meaty textural chew, and the aubergines bring all the umami and soft moistness you’ll need. The zippy salsa completes the picture.
Serves 4
You’ll need: For the aubergines – 1 large or 2 medium aubergines, sliced into 1,5cm thick rounds; olive oil, for drizzling (plus more for frying); salt & pepper, to taste; smoked paprika, to taste
For the salsa – 1 small punnet rosa tomatoes, sliced; a handful of fresh mint leaves, roughly chopped; ½ small red onion, finely sliced; 10ml red wine vinegar; 5ml sugar; 5ml olive oil; salt & pepper, to taste
To assemble – about 250g halloumi cheese, sliced into thick slices; 4 large sesame burger buns, sliced & buttered; mayonnaise, for spreading; a small bunch of rocket/ watercress
How to:
- Prepare the aubergines: Preheat the oven to 230°C. On a large baking tray brushed with oil, arrange the sliced aubergines, then drizzle with more olive oil and season with salt, pepper and paprika. Roast for about 20-25 minutes until soft and toasty, then remove from the oven and set aside.
- Make the salsa: mix all the ingredients together in a small mixing bowl. Cover and set aside until ready to serve.
- Fry the halloumi: Fry the sliced halloumi in a little olive oil on both sides until golden. Remove from the pan and set aside.
- Assemble the burgers: on the bottom half of each bun, spread a thick layer of mayonnaise, then cover with rocket/ watercress, warm roasted aubergines, freshly fried halloumi and a dollop of salsa. Serve with Spier Signature Cabernet Sauvignon.
About the wine, Spier Signature Cabernet Sauvignon:
Ripe fruit, cherries and oak spice follow through from nose to palate. Enjoy at home on a winter’s night with roast beef or lamb with gravy and hearty vegetables.
*Recipe and image by Spier.
