This dish is a symphony of flavours and textures, combining the salty goodness of halloumi, the creamy sweetness of anari cheese, and the vibrant freshness of aubergine. Each bite is a delightful surprise, with the tomato bringing everything together. Did I mention the wonder of the aromatic mint dressing?
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Mille-Feuille Halloumi Aubergines Anari
Servings: 2 people
Ingredients
- 1 Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis
- 1 Fresh Anari , Charalambides Christis
- 1 Large Aubergine
- 1 Large Tomato
- 2 tbsp Fresh Mint , leaves picked
- 6 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Sweet Chilli Flakes , ground
- 1 tsp Fine Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
- We make an aromatic dressing by thinly chopping the fresh mint and adding into a bowl with 4 tbsp of oil. Season with a pinch of salt and pepper, mix and keep aside.
- Thinly slice the aubergine, from the center of it, as well as the tomato.
- Place a frying pan on low heat and add the remaining 2 tbsp of oil. Once it heats up add the slices of aubergines along with the slices of the tomato. Season the aubergines with salt and pepper and cook for about 3’ and until they soften and become golden brown. Flip them over and repeat. Remove from the pan to a plate and allow to cool.
- In the meantime, we make shavings from the halloumi, and we keep aside. Furthermore, we drain the anari from the excess water and we slice thinly.
- To build our dish we add into a plate a slice of the aubergine and on top of it few halloumi shavings, a slice of tomato and a slice of the anari. We repeat the above and on the very top we drizzle the aromatic dressing with the mint, as well as around the plate for presentation. Finally, sprinkle a bit of the chilli.
Video
We make the dressing by thinly chopping the fresh mint,
and adding into a bowl with 4 tbsp of oil.
Season with a pinch of salt and pepper,
mix and keep aside.
Thinly slice the aubergine,
as well as the tomato.
Make shavings from the halloumi, and keep aside.
Drain the anari from the excess water and slice thinly.
Fry the aubergines in olive oil,
season with salt and pepper,
Do the same with the tomatoes,
and season them.
Build the dish by adding a slice of the aubergine
and on top of it few halloumi shavings,
a slice of tomato,
and a slice of the anari.
Repeat the above process and on the very top drizzle the dressing with the mint.
Finally, sprinkle a bit of the chilli.
