Aubergine, haloumi and hummus stack

Haloumi stack
My go to quick supper…that actually looks quite impressive. This recipe has a few variations, simply layer aubergine, haloumi and hummus, or add a layer of cooked quinoa in between. You can also use a variation on hummus (such as my beetroot hummus). I first cooked this for my mum when I had little in my fridge and wanted something quick and easy. Since then she has used it for dinner parties, making mini towers as a starter.


1 large aubergine (roughly 1/2 per person although you may need a bit more depending upon the size)
tbsp coconut oil
pinch sea salt
1 pack of haloumi
1 portion of my hummus
fresh mint
tbsp pine nuts
Optional: cup of cooked quinoa

2 tbsp olive oil
2 tbcp balsamic vinegar
tsp honey
tsp mustard
salt and pepper

What to do…

Firstly make (or buy) your hummus, I highly recommend you make it as its so simple and only uses 3 ingredients, find my recipe here.

If using quinoa, cook in a saucepan of boiling water (following packet instructions) then drain. Mix the drained quinoa with a handful of fresh chopped mint.

Chop the aubergine into thick slices across its width, so you have large rounds. Heat a large frying pan on medium/high with a tablespoon of coconut oil. Once hot add the aubergine, sprinkle with salt and fry until soft and browned. This should take 10 minutes, keep flipping the aubergine so it cooks evenly on both sides.

Chop the haloumi into slices, using the same pan as before or in a grill pan, fry the haloumi for 5 minutes, turning half way through until browned.

Now time to assemble…start with your largest piece of aubergine as a base, then add a dollop of hummus on top, followed by quinoa (if using) and finally with a piece of haloumi. Repeat this until you have a big colourful stack.

To make the balsamic dressing simply place all the ingredients in a jar and shake well to combine.

Sprinkle your stack with some chopped fresh mint and a drizzle of balsamic dressing. tbc x

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