Ingredients
- 2 x 180g Riverina Dairy Cyprus Style Haloumi
- 600 grams sweet potato
- 1 eggplant
- 3 tbsp olive oil
- 120 grams spinach leaves
- 2 tomatoes, sliced
- 1 beetroot, grated
- mayonnaise
- 4 bread rolls
Haloumi & Eggplant Burgers with Sweet Potato Chips
- Preheat oven to 200°C.
- Peel and slice sweet potato into 1cm thick rounds and drizzle with olive oil.
- Season with salt and pepper. Line oven tray with baking paper and spread out the sweet potato. Bake for about 25 minutes, or until cooked and slightly crispy.
- Cut bread rolls in half and place in oven for 1 minute to lightly toast.
- Cut eggplant into 2cm thick rounds. Heat a little olive oil in frying pan to a high heat and fry eggplant slices for 2-3 mins each side, adding addition oil as needed.
- Slice haloumi lengthways in half to create two thin slabs. Reduce heat of frying pan to medium high and add haloumi. Cook for 2 minutes each side until golden brown.
- To assemble burgers, spread both sides of cut rolls with mayonnaise. Add eggplant, spinach leaves, beetroot, tomato and haloumi. Serve with sweet potato chips.
