This flavour combination is the essence of summer.
Ingredients
Tomato vinaigrette
Method
Main
1.For tomato vinaigrette, purée tomatoes in a food processor, pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste.
2.Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
3.Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately.
Drink Suggestion: Dry but full-flavoured rosé. Drink suggestion by Max Allen
Notes