Ingredients for 4 people
- 4 burger buns
- 1 eggplant flask
- 1 round halloumi
For the mint pesto
- 1 cup chopped mint
- 6 tablespoons olive oil
- 1/3 cup whitened almonds
- 2 garlic cloves
- ½ φλ. grated kefalotyri
- a pinch of salt
Implementation
- Wash and cut the eggplant into slices one centimeter thick.
- Spread the slices in a pan lined with oil paste and with a brush smear them with oil on both sides.
- Sprinkle them with a little salt and bake them in a preheated oven at 180 degrees in the air for about 20 minutes or until you see that they have softened and become colored.
- During baking, turn them once so that they get color on the other side. Once they are ready, place them on a plate.
- Then prepare the mint pesto. Put all the ingredients in the blender and grind until the mixture is homogeneous.
- If necessary, add a little more olive oil. Bake the halloumi on the grill or in a non-stick pan for about 2 minutes on each side.
- Cut the buns in half. Put the bottom of the buns on a plate and place 1-2 eggplant slices on top.
- Put 1-2 spoons of mint pesto and cover with halloumi. Cover with the second piece of buns and serve.