Burger style sweet potato, halloumi and smoked aubergine stack (Serves 2)

October 14, 2017


Ingredients (for the potato):

  • 2 x large sweet potato’s,

  • 2 tbsp. olive oil,

  • 2 sprigs of thyme,

  • 1 x garlic clove (minced),

  • Salt and pepper.

Ingredients (for the smoked aubergine):

  • 2 x large aubergines,

  • 1 x garlic clove (minced),

  • 1 x juice of a lemon,

  • 1 tbsp. olive oil,

  • 1 x red bell pepper (chopped),

  • 1 tbsp. fresh parsley,

  • Salt and pepper.

Ingredients (remaining):

  • 1 x pack of halloumi,

  • Mixed leaf salad,

  • 1 x avocado,

  • 1 tbsp. balsamic,

  • 1 x tbsp. olive oil,

  • Salt and pepper.


  1. Preheat the oven to 200 / Gas mark 6

  2. Wash, dry the sweet potato and then cut into 3 slices lengthways,

  3. Mix the thyme, oil, garlic and seasoning and then brush the sweet potato slices (front and back),

  4. Place onto a non stick baking tray and put into the oven for 20 minutes, ensuring you turn them (carefully) 10 minutes into cooking and if it needs a little more time then leave in for another 2 to 5 minutes,

  5. Whilst the potatoes are baking, place the aubergine on a flame (gas hob) and gently blister the skin, ensuring you turn every so often,

  6. If you do not have a gas oven, then place the aubergines under the grill for 20 minutes until blistered (note, the flavour will not be the same),

  7. After around 10 minutes, gently feel the aubergine, and if they feel soft inside, put aside to cool,

  8. Meanwhile, cut the halloumi into slices and gently fry off in a non stick pan (no oil required) until they are golden in colour and remove from heat to use later,

  9. When the aubergines can be handled, gently peel back the blistered skin and scoop out the pulp into a clean bowl,

  10. Add the chopped raw bell peppers, garlic, oil, parsley and seasoning, combine all together and set aside,

  11. In a clean serving place start your stock with a layer of sweet potato, halloumi, sweet potato, aubergine and then sweet potato,

  12. Add the salad on the side, with some avocado and the light balsamic dressing.

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