Serve this delicious dish with pita bread for an impressive starter or a light main.


  • 1 bunch beetroot

  • 225g Haloumi, sliced thickly

  • 1 eggplant

  • 2 handfuls of baby rocket

  • ½ cup pinenuts (roasted)

  • 1 tbs tahini

  • Juice of 1 lemon

  • 1 clove garlic

  • ½ cup olive oil

  • Salt and pepper

  • 2 pita breads (grilled)


  • 1.

    Preheat oven to 200?C.

  • 2.

    Wrap each beetroot in aluminum foil and season with salt and drizzle with a little of the olive oil. Place on a large baking tray. Now prick the eggplant all over with a fork, also place on a baking tray with the clove of garlic. Drizzle slightly with olive oil and season with salt. Bake the beetroot for 40 minutes, or until tender and the eggplant and garlic for 30 minutes or until the eggplant is charred.

  • 3.

    Allow the beetroot to cool completely and with gloves peel off the skin, slice into thick circles and reserve.

  • 4.

    Remove the black skin of the eggplant and place flesh in a bowl. Add tahini, salt, pepper, garlic, oil, and a squeeze of lemon. Using a fork mash the ingredients (it should be roughly combined but not pureed).

  • 5.

    Now fry the haloumi in hot pan until soft and golden on each side.

  • 6.

    Arrange the beetroot circles on the plate with a dollop of the eggplant in the centre. Combine the pinenuts and rocket with a little olive oil and salt in bowl and toss. Place a mound of the rocket on top of the eggplant and finally scatter the warm haloumi. Serve with pita bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1028kj
  • Fat Total 92g
  • Saturated Fat 18g
  • Protein 19g
  • Carbohydrate 41g
  • Sugar 16g
  • Sodium 1017mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 3 ratings
Please login to comment
Posted by petesjoyReport
Yummo! It is the eggplant mash which makes this dish. I love pine nuts, but even I thought 1/2 cup of them was a little too much; 1/4 cup would more than suffice! I used extra virgin olive oil for all components, except when frying the haloumi. Would definitely make this again.