These juicy eggplant and Lemnos Haloumi burgers are a vegetarian friendly option for your next summer menu.
9 tbsp olive oil
3 eggplants, cut into 2cm thick slices
1 kg Lemnos Haloumi, sliced into 2cm thick slices
1 ½ cup tomato relish
3 large tomatoes, sliced
60 g rocket or salad leaves, washed
12 bread rolls, halved and toasted
Fry eggplant in olive oil on medium to high heat until tender. Remove and cover with foil to keep warm. Fry Lemnos Haloumi until golden on each side. Keep warm with eggplant.
Presentation:
Spread relish on base of each roll and assemble eggplant, tomato slices and salad or rocket leaves. Top with 2 slices of Lemnos Haloumi. Serve immediately.
Breakfast
Lunch
Dinner
Dessert
Canapes
Drinks