BBQ Eggplant, Haloumi and Pesto Burgers

Created by Janette Doe

Serves: 4

Ingredients

• 2 tsp vegetable or olive oil
• 1 Tbsp lemon juice
• 1 tsp dried oregano
• 180g haloumi, cut into 8 slices
• 1 eggplant, cut into 1cm slices
• Cooking oil spray
• 4 wholegrain rolls, halved
• 2 Tbsp basil pesto
• 60g baby rocket leaves
• 2 tomatoes, sliced

Method

1. Combine oil, lemon juice and oregano in a shallow bowl.
2. Add haloumi and gently turn to coat. Set aside for 10 minutes.
3. Preheat a barbecue or grill pan to a high heat.
4. Spray eggplant with oil and cook for 3 minutes until golden and tender.
5. Cook haloumi for 1 minute rach side or until golden.
6. Toast cut-side of rolls on the barbecue or grill pan for 30 seconds or until golden.
7. Spread each top side of the roll with ¼ tablespoon pesto.
8. Top with ¼ of the rocket, tomato, haloumi and eggplant, and close.

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