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Grilled Eggplant Haloumi Burger

Ingredients

  • 3 tbsp (45 mL) extra virgin olive oil, divided
  • 2 onions, finely sliced
  • 1/2 eggplant, cut into rounds
  • 2 160g DoreMi haloumi cheese
  • 1 tbsp (15 mL) brown sugar
  • 2 jarred, roasted red peppers, chopped
  • pinch chili flakes
  • 1/2 tsp (3 mL) ground cumin
  • 4 ciabatta buns, halved
  • 4 tbsp (60 mL) Western Family Tzatziki Dip

Directions

1) Over medium heat, add 2 tbsp of oil to a medium skillet.  Add in onions. Cook over a high heat for a few minutes, and then turn heat to low and cook until soft and golden, about 8 minutes.
 2) Meanwhile, light a BBQ.  Brush eggplant with olive oil and season with salt. Grill eggplant until lightly charred.
 3) Slice haloumi in half crosswise, then again lengthwise to create 4 pieces per pack (8 total). Brush haloumi with olive oil and grill for about 2 minutes a side.
 4) Add brown sugar, red peppers, chili flakes and cumin into the onions. Cook for 1 min until sugar has melted. While the relish is cooking spread rolls with tzatziki, laying 2 pieces haloumi and eggplant slices on top of each roll. Spoon the sticky, spicy relish over and serve.
Tip:  Switch things up by topping your burger with your favourite veggies, like cucumbers, alfalfa sprouts and crunchy red peppers.
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Related Recipes

Grilled Eggplant Haloumi Burger

Ingredients

  • 3 tbsp (45 mL) extra virgin olive oil, divided
  • 2 onions, finely sliced
  • 1/2 eggplant, cut into rounds
  • 2 160g DoreMi haloumi cheese
  • 1 tbsp (15 mL) brown sugar
  • 2 jarred, roasted red peppers, chopped
  • pinch chili flakes
  • 1/2 tsp (3 mL) ground cumin
  • 4 ciabatta buns, halved
  • 4 tbsp (60 mL) Western Family Tzatziki Dip

Directions

1) Over medium heat, add 2 tbsp of oil to a medium skillet.  Add in onions. Cook over a high heat for a few minutes, and then turn heat to low and cook until soft and golden, about 8 minutes.
 2) Meanwhile, light a BBQ.  Brush eggplant with olive oil and season with salt. Grill eggplant until lightly charred.
 3) Slice haloumi in half crosswise, then again lengthwise to create 4 pieces per pack (8 total). Brush haloumi with olive oil and grill for about 2 minutes a side.
 4) Add brown sugar, red peppers, chili flakes and cumin into the onions. Cook for 1 min until sugar has melted. While the relish is cooking spread rolls with tzatziki, laying 2 pieces haloumi and eggplant slices on top of each roll. Spoon the sticky, spicy relish over and serve.
Tip:  Switch things up by topping your burger with your favourite veggies, like cucumbers, alfalfa sprouts and crunchy red peppers.