Entertain at home: Grilled aubergine and halloumi burgers with mint and tomato salsa

 Going vegetarian is no dull affair with this incredible flavour and texture combo.

The halloumi provides a meaty textural chew, and the aubergines bring all the umami and soft moistness you’ll need. The zippy salsa completes the picture.

Serves 4

You’ll need: For the aubergines – 1 large or 2 medium aubergines, sliced into 1,5cm thick rounds; olive oil, for drizzling (plus more for frying); salt & pepper, to taste; smoked paprika, to taste

For the salsa – 1 small punnet rosa tomatoes, sliced; a handful of fresh mint leaves, roughly chopped; ½ small red onion, finely sliced; 10ml red wine vinegar; 5ml sugar; 5ml olive oil; salt & pepper, to taste

To assemble – about 250g halloumi cheese, sliced into thick slices; 4 large sesame burger buns, sliced & buttered; mayonnaise, for spreading; a small bunch of rocket/ watercress

How to: 

  • Prepare the aubergines: Preheat the oven to 230°C. On a large baking tray brushed with oil, arrange the sliced aubergines, then drizzle with more olive oil and season with salt, pepper and paprika. Roast for about 20-25 minutes until soft and toasty, then remove from the oven and set aside.
  •  Make the salsa: mix all the ingredients together in a small mixing bowl. Cover and set aside until ready to serve.
  •  Fry the halloumi: Fry the sliced halloumi in a little olive oil on both sides until golden. Remove from the pan and set aside.
  •  Assemble the burgers: on the bottom half of each bun, spread a thick layer of mayonnaise, then cover with rocket/ watercress, warm roasted aubergines, freshly fried halloumi and a dollop of salsa. Serve with Spier Signature Cabernet Sauvignon.

 About the wine, Spier Signature Cabernet Sauvignon:

Ripe fruit, cherries and oak spice follow through from nose to palate. Enjoy at home on a winter’s night with roast beef or lamb with gravy and hearty vegetables.

*Recipe and image by Spier.

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