Spiced Grilled Eggplant & Haloumi Burgers

Name: Spiced Grilled Eggplant & Haloumi Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Continental Stock Pot Sensations Vegetable Stock Pot; 1 tablespoon lemon juice; 1 teaspoon dried oregano leaves; 1 teaspoon ground cumin; 1 medium eggplant, cut into 2cm thick slices; 1 wholemeal Turkish bread loaf, quartered, split lengthwise, toasted; 220 g tub red beetroot houmous; 225 g packet haloumi, sliced lengthways into 4 pieces; 4 cos lettuces leaves or oak leaf lettuce; 2 tomatoes, sliced

This Mediterranean inspired burger is a great vegetarian alternative for the barbecue that will also tempt the keenest meat-eaters.

10 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
4 People

Serves

1 Continental Stock Pot Sensations Vegetable Stock Pot
1 tablespoon lemon juice
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 medium eggplant, cut into 2cm thick slices
1 wholemeal Turkish bread loaf, quartered, split lengthwise, toasted
220 g tub red beetroot houmous
225 g packet haloumi, sliced lengthways into 4 pieces
4 cos lettuces leaves or oak leaf lettuce
2 tomatoes, sliced

Pre-heat bbq chargrill and flat plate over medium -high heat.
Combine stockpot, lemon juice, oil, oregano and cumin in bowl until stockpot is well mixed in. Brush over both sides of eggplant. Barbecue eggplant on chargrill plate for 3 minutes each side until golden brown and slightly softened. Barbecue haloumi on flat plate for 1-2 mins each side until golden brown.
Spread hommous over the inside of Turkish bread piece. Top Turkish bread bases with lettuce, tomato, eggplant, haloumi and bread top. Serve.