Time:30 mins - 1 hourServes:4-6
Perfect for a simple elegant vegetarian main dish,this is based on a dish I created for London Lebanese restaurant Comptoir Libanais,layering muhammara (red capsicum and walnut paste) and finely grated haloumi cheese on stacks of grilled eggplant. Cutting the eggplant lengthways with the stalk cap intact means you can reassemble it to look impressive when it's served. These can be assembled a day in advance and baked straight from the fridge when needed.