Maple-Glazed Grilled Eggplant & Halloumi
Recipes with Maple Syrup / Vegetables
Metric
Imperial
Ingredients
- 4 small eggplants
- 6 oz halloumi cheese, sliced
- 1 teaspoon steak seasoning
- 2 garlic cloves, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup fresh mint, chopped
- 1 shallot, chopped
- Seeds from half a pomegranate
Method
- Preheat your barbecue or grill with the heat set to high. Oil the grills.
- Cut the eggplants in half lengthwise, and make a horizontal cut in the flesh.
- In a large bowl, add the halloumi slices, steak seasoning, garlic, vinegar, olive and maple syrup, and mix well.
- Add the eggplant slices and toss to coat well.
- Reduce the barbecue heat to low and oil the grill.
- Place the eggplant flesh side down on the grill and leave to brown for 5 minutes. Flip the eggplants, then add and grill the halloumi slices.
- Close the lid and cook only the eggplants for 10 minutes.
- Meanwhile, place the halloumi slices on a cutting board and roughly chop them.
- In a bowl, mix the maple syrup, mint, shallot, and halloumi.
- Top the eggplants with the mixture and pomegranate seeds.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
