Hand selected Eggplant (or Aubergine) are chargrilled and marintaed in Balsamic Vinegar, Oil and seasonings. Perfect in salads, antipasto platters and pasta. It's also great on pizza. The recipe below is courtesy of taste.com.au but obviously, by using Three Chillies BBQ'd Eggplant and Roasted and Peeeled Capsicums, preparation time is reduced substantially. All you have to do is open the bag!

Barbecued haloumi & eggplant stack

There's stacks of flavour in this grilled-to-perfection starter, which is layered with haloumi, eggplant, olives, capsicum and rocket.
Preparation Time
20 - 30 minutes
Cooking Time
25 minutes

Ingredients (serves 6)

    * 450g haloumi
    * 1 (about 375g) eggplant
    * 3 red capsicums, quartered, deseeded
    * 1 1/2 tbs red wine vinegar
    * 40g (1/4 cup) pitted kalamata olives, thinly sliced
    * 1 tbs chopped fresh oregano
    * 330ml (1 1/3 cups) olive oil
    * Olive oil, to grease
    * 1 bunch rocket, ends trimmed, washed, dried

Method

   1. Rinse the haloumi and pat dry with paper towel. Slice the haloumi and eggplant crossways into 12 pieces.
   2. Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel and discard skin. Cut in half lengthways.
   3. Meanwhile, whisk the vinegar, olives, oregano and 80ml (1/3 cup) of the oil in a small jug. Season with salt and pepper.
   4. Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add half the eggplant. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining oil and eggplant.
   5. Brush a barbecue grill with oil to grease. Heat on high. Add haloumi and cook for 1-2 minutes each side or until golden.
   6. Place 1 eggplant slice on each serving plate. Divide haloumi, capsicum and rocket among eggplant slices. Top each stack with remaining eggplant. Drizzle over the dressing and serve.

Try substituting fresh Mozzarella di Bufala (Buffalo Mozzarella) for the Haloumi but don't grill it. You could also toast some Turksih Bread and make a fantastic Sandwich out of these ingredients.........Calvin