Pulled Eggplant, Halloumi and California Walnut Sliders
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Total Time
40 Mins
Serves
6
Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins
INGREDIENTS
2 eggplants 500g
2 tbsp BBQ sauce
50 g California Walnuts chopped
6 small floured baps halved
250 g halloumi sliced into 6
½ tbsp olive oil
6 little gem lettuce leaves
Tomato chutney to serve
PREPARATION
Place the eggplants on a BBQ or griddle pan and cook for 15-20 minutes, turning occasionally until soft and slightly charred, wrap in foil and set aside until cool enough to handle. Cut the ends off and remove the skin, cut in half and pull apart the flesh. Place in a bowl and mix in the BBQ sauce and Walnuts, season.
Toast the baps on the BBQ or griddle pan until golden.
Brush the halloumi slices with a little oil and BBQ or griddle for 1-2 minutes each side until golden.
Place the lettuce on the bap base, top with the pulled eggplant and then the halloumi. Add a spoonful of tomato chutney and the top of the bap to serve.
