Ingredients

The following ingredients have 4 Servings
  • 1 (about 400g) eggplant
  • 4 roasted red capsicums (from a store-bought jar), drained
  • 1 green chilli, seeds removed, finely chopped
  • 1 garlic clove, crushed
  • 1 bunch flat-leaf parsley, leaves picked, half finely chopped
  • 1 tbs extra virgin olive oil
  • Juice of 1 lemon
  • 1 red onion, thinly sliced
  • 1/4 cup (35g) white sesame seeds
  • 250g haloumi, cut into 8 slices
  • 1 tsp runny honey
  • 4 brioche buns, split
  • Wild rocket, to serve

Instruction

  • Heat a barbecue or chargrill pan to high heat. Pierce eggplant 2-3 times with a sharp knife and grill, turning occasionally, for 30-45 minutes or until tender and charred. Using tongs, transfer to a bowl, cover and stand until cool enough to handle.
  • Meanwhile, pat capsicums dry with paper towel and grill over high heat for 2 minutes each side or until grill marks appear. Set aside until needed.
  • Scoop the cooled eggplant flesh onto a chopping board, discarding skin. Chop flesh and place in a bowl with chilli, garlic, finely chopped parsley, oil and half the lemon juice.
  • Place onion in a bowl with a pinch of salt flakes and remaining lemon juice, and stir to combine. Stand for 5 minutes, then squeeze to remove liquid.
  • Heat a barbecue or chargrill pan to high heat.
  • Spread sesame seeds over a plate. Add haloumi slices and press to coat both sides. Grill haloumi for 1 minute each side or until golden. Transfer to a plate and drizzle with honey.
  • Grill brioche buns, cut-side down, for 30 seconds or until lightly toasted. Divide capsicum, eggplant mixture and haloumi among bun bases, then top with drained onion, reserved parsley leaves and rocket. Top with bun lids and serve.