Greetings, fellow food enthusiasts!
Today, I am excited to share a delightful Mediterranean dish that has become a beloved staple in our home. It brings together the best of grilled aubergines and halloumi, harmonizing beautifully with a fresh basil pesto. This flavourful recipe is not just about creating a satisfying meal; it’s about indulging in the simple pleasure of combining fresh ingredients.
I find that every ingredient in this dish brings its own charm and character. The aubergine, often underappreciated, is a vegetable that transforms under the grill, taking on a savoury depth that complements the creamy and slightly salty halloumi perfectly. And oh, the halloumi – this unique cheese, originating from Cyprus, has a heavenly ability to hold up to the grill and still manage to retain its creamy texture, a rare trait among its dairy peers.
Of course, a meal is only as good as its flavours. Enter the basil pesto. The vibrant, fresh notes of basil blended with nutty pine nuts and the sharp tang of Parmesan, all rounded out with a dash of lemon juice, elevates this dish from simple to sublime. It’s these little touches that remind me why I love cooking at home. Whether you’re entertaining guests or enjoying a quiet evening with your loved one, this dish is sure to impress with both its aesthetic and taste.
As a self-taught home cook, I’ve often found solace in experimenting with different cuisines and this Mediterranean-inspired creation is a testament to that journey. There’s something deeply satisfying about layering each element, crafting stacks of grilled goodness, all while imagining the sun-drenched landscapes of Greece or Italy.
Weekends are my favourite time to bring this dish to life. There’s a rhythm to the process: slicing the aubergines, the aromatic pop of fresh basil, and the sizzle of halloumi hitting the grill. It makes for a therapeutic escape from the usual hustle of life. And with autumn nights drawing in, it’s a wholesome way to capture the essence of warmer climes right in your kitchen.
For those who may wish to add a final touch of colour and tang, I like garnishing the stacks with cherry tomatoes. Their slight acidity cuts beautifully through the richness of the cheese and pesto, creating a well-rounded bite every time.
So, why not give it a try? This Grilled Aubergine & Halloumi Stack with Fresh Basil Pesto isn’t just a meal – it’s an invitation to take a culinary journey to the Mediterranean without leaving home.
Here’s to creating more delightful meals and shared moments over food. Until next time, happy cooking!
Best culinary wishes,
Al
Ingredients
– 2 medium aubergines (about 600g), sliced into 1cm rounds
– 250g halloumi cheese, sliced into 1cm thick slices
– 3 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 50g fresh basil leaves
– 30g pine nuts
– 2 garlic cloves, peeled
– 50g grated Parmesan cheese
– 100ml extra virgin olive oil
– 1 tablespoon lemon juice
– Cherry tomatoes, for garnish (optional)
Method
1. **Prepare the Aubergine:** Lay the aubergine slices on a paper towel or clean kitchen cloth, sprinkle each side lightly with salt, and let them sit for 15 minutes. This will draw out excess moisture and reduce bitterness. After 15 minutes, pat the slices dry with another cloth or paper towel.
2. **Grill the Aubergine:** Preheat your grill or griddle pan to medium-high heat. Brush each aubergine slice on both sides with olive oil and season with a little black pepper. Grill the slices for about 4-5 minutes per side, or until they have grill marks and are tender. Remove from the grill and set aside.
3. **Grill the Halloumi:** Place the halloumi slices on the grill or griddle pan and cook for 2-3 minutes on each side, until they are golden and have grill marks. Remove from the grill and set aside.
4. **Make the Basil Pesto:** In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until the mixture is finely chopped. Then, with the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and emulsified. Add the lemon juice and a pinch of salt, and pulse a few more times to combine. Taste and adjust seasoning if necessary.
5. **Assemble the Stack:** To create each stack, layer a slice of grilled aubergine, followed by a slice of halloumi, and a dollop of fresh basil pesto. Repeat the layers to build a stack, finishing with a spoonful of pesto on top.
6. **Serve:** If desired, garnish each stack with halved cherry tomatoes and a few fresh basil leaves. Serve immediately while the halloumi is still warm. Enjoy your Mediterranean-inspired dish!
