BBQ Eggplant, Haloumi and Pesto Burgers

clock 15 minutes + 10 minutes bowl Serves 4


  • 1 Tbsp lemon juice
  • 1 Tbsp lemon juice
  • 1 tsp dried oregano
  • 180g haloumi, cut into 8 slices
  • 1 eggplant, cut into 1cm slices
  • Cooking oil spray
  • 4 wholegrain rolls, halved
  • 2 Tbsp basil pesto
  • 60g baby rocket leaves
  • 2 tomatoes, sliced
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  • 1. Combine oil, lemon juice and oregano in a shallow bowl. Add haloumi and gently turn to coat. Set aside for 10 minutes.

  • 2. Preheat a barbecue or grill pan to a high heat. Spray eggplant with oil and cook for 3 minutes each side or until golden and tender. Cook haloumi for 1 minute each side or until golden.

  • 3. Toast cut-side of rolls on the barbecue or grill pan for 30 seconds or until golden.

  • 4. Spread each top side of the roll with ¼ tablespoon pesto. Top with ¼ of the rocket, tomato, haloumi and eggplant, and close.

  • Tip: You can swap basil pesto with sun-dried tomato pesto or olive tapenade for something a little different.

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