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4 servings

20 minutes preparation

25 minutes cook

  • 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

  1. Preheat oven to 200°C.
  2. Peel and slice sweet potato into 1cm thick rounds and drizzle with olive oil.
  3. 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.
  4. Cut bread rolls in half and place in oven for 1 minute to lightly toast.
  5. 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.
  6. 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.
  7. To assemble burgers, spread both sides of cut rolls with mayonnaise. Add eggplant, spinach leaves, beetroot, tomato and haloumi. Serve with sweet potato chips.
Haloumi & Eggplant Burgers with Sweet Potato Chips
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