Chef’s Pili-Pili Tropical Guava Aubergines & Halloumi Stacks (V)
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Ingredients
- 1 tbsp olive oil
- 2 tbsp Tropical guava chilli sauce
- 1 tsp cayenne
- 1 spring onions, finely chopped
- ½ tsp garlic puree
- 225g crushed tomatoes
- 60ml white wine
- 1 yellow or red pepper, roasted, skinned and cut into strips then cubes
- ½ tsp sea salt and ground white pepper
For the Stacks
- 1 tsp olive oil
- 1 large aubergine, cut into rings
- 2 beef tomatoes, skinned and cut into rings
- 80ml herb oil (basil, garlic, lemon juice, salt, and white pepper, blended)
- ½ tsp sea salt and ground white pepper, to taste
- 3 slices halloumi cheese (omit for vegan)
- 1 Coriander (for garnish)
Method
To make the sauce: Heat the olive oil in a saucepan and the spring onion gently with the garlic. Cook on a low heat until soft. Add the crushed tomatoes, cayenne, Tropical guava sauce and the white wine. Season generously and simmer for 20 minutes, then mix with the pepper.
To make the stacks: Brush the griddle with herb oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm. Grill the beef tomato slices gently.
On individual serving plates, layer the aubergine, tomato and herb oil. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
Grill the slices of Halloumi and arrange on top of each stack, garnished with coriander. Drizzle crushed tomatoes and tropical guava sauce around the plate and decorate with coriander. Serve warm. Voila!
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya