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Barbecued eggplant-cheese stacks


15 minutes


7 minutes


4 (as an appetizer)

Barbecued eggplant-cheese stacks
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1 eggplant, cut into slices about 1.5 cm (3/4 in.)
1 red pepper, quartered
1 yellow pepper, quartered
4 slices Haloumi cheese, about 50 g (2 oz.) each



60 ml (1/4 cup) olive oil
45 ml (3 tbsp.) balsamic vinegar
15 ml (1 tbsp.) Dijon mustard
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste


30 ml (2 tbsp.) lemon marmalade
60 ml (1/4 cup) basil pesto
30 ml (2 tbsp.) olive oil


  1. Place the eggplant slices and pepper quarters in a large bowl.
  2. In a separate bowl, combine the oil, vinegar, mustard, garlic, salt and pepper.
  3. Pour the marinade over the vegetables, coating well.
  4. Leave to rest for 30 minutes at room temperature.
  5. Preheat the barbecue to high.
  6. In a microwave bowl, heat the marmalade for 15 seconds.
  7. Add the pesto and oil. Mix well and set aside.
  8. Place the vegetables on the hot grill and reduce heat to medium-low.
  9. Cook for 2 to 3 minutes per side.
  10. When the vegetables are nearly done, put the cheese slices on the grill and barbecue for 1 minute per side.
  11. On 4 plates, assemble the stacks by layering, in order, 1 eggplant slice, 1 wedge of red pepper, 1 wedge of yellow pepper, another eggplant slice and finally a cheese slice.
  12. Drizzle the stacks with the pesto vinaigrette and serve immediately.


Haloumi cheese does not melt when heated. In Quebec you can find Doré-mi, a delicious cheese of the same type.

Suggested pairing

Red wine
France, 750 ml
Regular price: $27.85
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