Dukkah Eggplant and Haloumi Stacks with Chickpeas

I'm a big fan of eggplant.... as you might recall here and here. I like them grilled, fried, baked or pickled. Then we have haloumi. I could munch away on that for breakfast, lunch and dinner. It's an amazing burst of rubbery goodness. This recipe combines some of my favourite ingredients. Such a great combination. I used pistacio dukkah here (store-bought). However, I do plan on making my own dukkah soon. 
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Recipe from Masterchef Magazine

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Ingredients (serves 4)

2 x 650g eggplants 

40g dukkah (I used about 60g worth)

1 tablespoon honey

125ml (1/2 cup) extra virgin olive oil

1 clove garlic

4 spring onions

2 x 180g packets haloumi

1 bunch mint

1 lemon

400g can chickpeas

100g grape tomatoes

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Method

1. Preheat grill to high. Meanwhile, line an oven tray with foil. Cut centre section of each eggplant into 4 x 1.5cm thick- slices. Reserve ends for another use. 
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2. Place dukkah, honey and 60ml (1/4 cup) oil in a bowl. Crush garlic over and stir to combine. Spoon mixture onto both sides of eggplant slices, spreading with the back of the spoon, then place on prepared tray. This is a tedious process but it's worth it. 
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2. Trim onions to 12cm lengths, halve lengthwise, then place on tray with eggplant. Place under grill. Cook, turning vegetables halfway, for 10 minutes. 
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3. Meanwhile, bring water in a kettle to the boil. Strip leaves from mint and place in a heatproof bowl. Reserve 2 tablespoon mint leaves to serve. Pour boiling water over mint to cover, drain, then refresh under cold running water. Transfer to the bowl of a food processor with remaining 60ml (1/4 cup) oil and squeeze lemon juice over. Process until mint is finely chopped. Transfer to a large bowl. Quarter tomatoes, rinse and drain chickpeas, then add to mint mixture. Season, then toss to combine.
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4. Heat a large frying pan over medium heat. Cut haloumi in half widthwise, then each piece in half horizontally. You will have 8 pieces. Cook for 2 minutes each side or until golden and warmed through.
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5. Place up the eggplant slices. Top with onion pieces and haloumi slices, then finish with eggplant. Scatter with chickpea salad and reserved mint to serve.