This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 225g
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 8oz
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
Utensils
Step 1
Start by placing your grill plate into the removable cooking pot of your Ninja Foodi Health Grill and Air Fryer then set to ‘MAX’ for 4 minutes
Step 2
Whilst the unit is pre-heating slice your aubergine lengthways into six, 5mm slices. You can do this by hand or using a mandoline. Mix together the lemon juice, 1 tsp of oil, and sea salt then brush both the front and back of each slice of aubergine
Step 3
Add your aubergine slices to the grill and flip halfway through cooking using some silicone tongs. Remove and repeat if necessary
Step 4
Cut your halloumi into 6 ‘chip’ shaped chunks then set to one side. Mix together the remaining oil and the rest of the ingredients into a small bowl then brush the glaze over a piece of aubergine and wrap around one piece of halloumi. Repeat until all of the halloumi is wrapped
Step 5
Remove your grill plate and add the crisper basket. Place each aubergine wrapped halloumi piece into the basket then select ‘AIR FRY’ and set to 170 for 8 minutes. Flip halfway through then serve immediately after cooking for the full amount of time
Start by placing your grill plate into the removable cooking pot of your Ninja Foodi Health Grill and Air Fryer then set to ‘MAX’ for 4 minutes
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 225g
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 8oz
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
Step 2 of 5
Whilst the unit is pre-heating slice your aubergine lengthways into six, 5mm slices. You can do this by hand or using a mandoline. Mix together the lemon juice, 1 tsp of oil, and sea salt then brush both the front and back of each slice of aubergine
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 225g
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 8oz
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
Step 3 of 5
Add your aubergine slices to the grill and flip halfway through cooking using some silicone tongs. Remove and repeat if necessary
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 225g
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 8oz
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
Step 4 of 5
Cut your halloumi into 6 ‘chip’ shaped chunks then set to one side. Mix together the remaining oil and the rest of the ingredients into a small bowl then brush the glaze over a piece of aubergine and wrap around one piece of halloumi. Repeat until all of the halloumi is wrapped
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 225g
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
1 small
aubergine
Juice of
1/2 a lemon
2 tbsp
melted coconut oil or avocado oil
A pinch
sea salt
1 x 8oz
block of halloumi cheese
1 tbsp
tamari sauce or soy sauce
1 tbsp
agave nectar or maple syrup
1tsp-1tbsp
liquid smoke (optional)
1 tsp
thyme leaves
Zest of
1 lemon
1
white pepper
Step 5 of 5
Remove your grill plate and add the crisper basket. Place each aubergine wrapped halloumi piece into the basket then select ‘AIR FRY’ and set to 170 for 8 minutes. Flip halfway through then serve immediately after cooking for the full amount of time
