Mains, Outdoor Cooking

Grilled Halloumi Wrap With Aubergines, Pickles & Garlic Yoghurt

Step 1 of 7

In a small bowl, add all garlic yoghurt ingredients, mix until combined, then set aside. Brush both sides of the aubergine slices with 2 tablespoons olive oil and season with salt and pepper.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 2 of 7

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI, and set time 14 minutes. Select START/STOP to begin cooking (preheating will take approx. 10–12 minutes).

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 3 of 7

When the unit has beeped to signify it has preheated and ADD FOOD is displayed, open the lid, and place the aubergine slices on the grill. Close lid to begin cooking.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 4 of 7

After 5 minutes, open lid and use silicone-tipped tongs to flip the aubergines. Close lid to continue cooking for another 5 minutes. When 4 minutes remain, open lid and transfer aubergines to a large bowl, with the remaining extra–virgin olive oil, parsley, mint, and chilli flakes, and mix to evenly combine.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 5 of 7

Place halloumi slices on grill plate and close lid to begin cooking.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 6 of 7

After 2 minutes, open lid and use silicone-tipped tongs to flip the halloumi. Close lid to continue cooking time runs out. Transfer halloumi to plate when done.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Step 7 of 7

Place the tortillas on the grill and close the lid. Cook in the residual heat until warmed through, about 10 to 20 seconds on each side. Top the tortillas with halloumi, aubergine, garlic yoghurt, and pickles. Roll up and serve warm.

Ingredients

2 medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint leaves
Chilli flakes, as desired (optional)
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

For the garlic yoghurt

150g Greek strained yoghurt
1 garlic clove, peeled, minced
¼ tsp ground cumin
¼ tsp ground coriander
Sea salt, as desired
Ground black pepper, as desired

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker