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Try Donna Hay's Barbecued Lamb, Eggplant and Haloumi.
Preheat a barbecue or char-grill pan over medium-high heat.
Combine the oil, honey, garlic, oregano, salt and pepper and brush over the lamb, eggplant and haloumi.
Cook the lamb, eggplant and haloumi on the barbecue or char-grill with the lemon, flesh-side down, for 3 minutes each side or until lamb is cooked to your liking, eggplant is tender and haloumi is golden.
Divide between serving plates with the rocket leaves and serve with a squeeze of the grilled lemon, a drizzle of olive oil, the tzatziki and char-grilled bread.
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