Moving to a bigger city has given me access to a much wider range of ingredients and I’m back to playing in the kitchen… even if Robert’s kitchen is smaller than the hallway of my old apartment and obviously designed by people who hate to cook for people who hate to cook!
Slice the aubergine approximately 1/2-inch thick. Whisk together the olive oil, balsamic vinegar, basil, oregano, garlic powder, salt, and pepper. Pour the marinade over the aubergine slices, make sure all of the slices are well-coated, then set it aside to marinate while you sip wine, get the grill going, etc.
Slice the halloumi approximately 1/4-inch thick and set it aside. We used 250g of halloumi to one aubergine.
Grill the aubergine until it’s tender, about 6-8 minutes per side, brushing with the excess marinade.
Next, grill the halloumi until it starts to soften, about 3 minutes on each side. Halloumi is my new favorite ingredient because it’s delicious and because it’s so cool that you can grill slabs of cheese directly over a flame without it melting!
Toast the bread on the covered grill, then stack it with lettuce, the grilled aubergine and halloumi, and slather it with pesto.
*Robert makes a delicious homemade pesto :)