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Stacked sweet chilli, aubergine & halloumi burgers
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1 large aubergine, cut into 8 thick, round slices
1 tbsp olive oil
2 tbsp sweet chilli sauce
4 granary rolls
½ x 250g pack essential Cypriot Light Halloumi, cut into 4 slices
1 pack 4 sweetcorn kebabs
1 tsp cider vinegar
1 tbsp garlic mayonnaise
2 tomatoes, sliced
1. Preheat the oven to 180°C, gas mark 4. Use a vegetable peeler to pare long strips from the cucumber until you reach the core (save the core for smoothies or salads). Place the strips in a bowl of cold water to crisp up. Meanwhile, heat a griddle over a medium heat.
2. Brush the aubergine slices with the oil and griddle for 3 minutes on each side. Place on a baking tray, brush the tops with sweet chilli sauce and pop in the oven for 5-10 minutes. Toast the cut side of the rolls on the griddle for a minute, then set aside. Next, griddle the halloumi for 1-2 minutes on each side. Cook the sweetcorn according to the pack instructions.
3. Drain the cucumber and pat dry with kitchen towel, then toss with the vinegar. Spread the bottom of the buns with a little mayo and layer up with slices of tomato, aubergine, halloumi and a heap of cucumber. Finish with the bun tops and then serve with the sweetcorn kebabs.
Typical values per serving:
2 of your 5 a day; source of protein.
This recipe was first published in June 2019.
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