I rarely eat bread, and I VERY rarely eat burgers (I’m talking 1 every 3 years), so, if I’m going to do it, it has to be well worth it. And boy, was this one worth it! So fresh and delicious, the roasted eggplant, soft and sweet, teamed with the tangy capsicum sauce, the salty haloumi and the fresh crunchy veggies, what a lovely combination. And the homemade bread just to top it all off!
The day I made these I didn’t even have the idea in my head yet until I started thinking about what to do with my tiny amount of leftover olives and sundried tomatoes (I could’ve just eaten them of course but whats the fun in that!) This led to me making some fresh bread rolls, which then led me to making these greek salad inspired burgers. I hope you enjoy them as much as we did!
6 lebanese eggplant, tops cut off and cut in half lengthways
1/4 cup honey
1 tbs balsamic vinegar
2 tbs olive oil
Pinch of dried chilli flakes
1 clove garlic, crushed
1 red capsicum, halved, seeds and stem cut out
4 tbsp greek yoghurt
2 tbsp whole egg mayo
1 tsp worsterchire sauce
180g pack haloumi, sliced into triangles, about 1cm thick
A few handfuls of mixed lettuce leaves and baby spinach
1/2 cup mint leaves, roughly torn
2 tomatoes, sliced
1/2 red onion, thinly sliced
1 lebanese cucumber, sliced into ribbons with a peeler
4 Oregano Breadrolls (click for the recipe) or other large bread rolls, halved and lightly toasted
Pre-heat the oven to 200 degrees celcius and turn on the grill to medium high.
On a lined tray, place the capsicum, skin side up and cook under the grill for about 10-15mins, or until skin has blackened. Transfer to a plate and cover with cling wrap. Turn off the grill. Leave the capsicum to sweat for about 20mins. Remove the skins and process to a smooth paste using a small processor or stick blender. Combine the capsicum puree with the greek yoghurt, mayo and worsterchire sauce, season with a little salt and pepper. Keep in the fridge until needed.
Meanwhile, place the eggplant in a roasting dish with the honey, balsamic, olive oil, chilli flakes and garlic. Toss to combine. Arrange in a single layer, skin side up. Cook in the oven for about 20mins. Flip eggplant and cook for another 5-10 mins or until golden and tender.
In a large frying pan, heat a little olive oil over medium heat. Cook the haloumi, about 5 mins per side, until golden brown.
To make the burgers, on the bottom half of the bun, start with the lettuce and mint, followed by the eggplant, cucumber, tomato, haloumi, red onion and capsicum sauce. Top with other half of the roll and secure with a skewer if necessary.
Serve with any of your favourite sides.