Halloumi, Eggplant and Tomato Stacks with Basil Coulis

By mirelsonp

Note: Halloumi is a sheep cheese from Cyprus that stands up well to heat.

Ingredients

• For the stacks:
• 1 lb eggplant
• salt
• 1 package Halloumi cheese
• 2 large tomatoes
• 1 small red onion
• 1/4 cup olive oil, for brushing
• Basil leaves, garnish
• For the Basil Coulis:
• 1 cup fresh basil packed
• 1 cup fresh spinach, packed
• 2 cloves garlic, roughly chopped
• 1/4 cup pine nuts
• 1/2 tsp salt
• 1/4 cup water
• 1/4 cup extra virgin olive oil

Details

Servings 4

Preparation

Step 1

For the stacks:
1. Slice the eggplant into 1/4-inch pieces and sprinkle some salt on the flesh. Let the eggplant sit for at least 10 minutes. The salt will pull moisture from the eggplant which will make for better grilled eggplant. Meanwhile prepare the rest of the ingredients and the basil coulis. Slice the Halloumi cheese into four equal pieces and set aside. Slice the tomatoes into 1/4-inch round slices and set aside. Slice the onion into 1/4-inch slices.
2. Preheat a grill or grill pan over medium heat until hot. Using a pastry brush, brush the eggplant, cheese, onion and tomatoes with the olive oil. Starting with the eggplant, grill each side for about 4 minutes, then grill the Halloumi slices and onion about 2 minutes per side. The tomato stays fresh and not grilled. Assemble the grilled eggplant slices in the middle of a salad platter, with the grilled Halloumi cheese on top of the eggplant, then the fresh tomato and onion on top.

For the Fresh Basil Coulis:
In a blender, add the basil, spinach, garlic, pine nuts, salt and some of the water (you will ad a bit at a time). Blend until smooth. If needed, add more water. While the blender is running, drizzle in the olive oil. Adding the olive oil at the end helps to emulsify the mixture. Pour into a container and keep refrigerated until ready to use.

To Finish: Surround the stacks with the Basil Coulis and garnish the tops with a basil leaf. Serve immediately.