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Photo of Smokey eggplant with haloumi and sicilian salsa by WW

Smokey eggplant with haloumi and sicilian salsa

11 - 13
PersonalPoints™ per serving
Total Time
50 min
25 min
25 min
Bring the tastes of Italy to your back yard Barbecue with this Sicilian salsa next time you’re entertaining.



2 large, (1kg)

Olive oil

1 tbs

Lentils, canned, rinsed, drained

240 g


1 large, chopped


¼ cup(s), (40g)

Fresh flat-leaf parsley

¼ cup(s), chopped

Black olives, drained

4 individual, chopped

Pine nuts

1 tbs, toasted

Haloumi cheese

180 g, cut into 4 slices

Wholemeal lebanese bread

200 g, (2x 100g rounds), cut into wedges


  1. Preheat a chargrill or barbecue grill over medium-high heat. Brush eggplants with 1 teaspoon oil. Cook, turning occasionally, for 25–30 minutes or until skin blisters and eggplant is very soft. Set aside for 5 minutes. Peel and discard skin and coarsely chop flesh. Mash flesh in a medium bowl until a coarse puree forms. Cover with foil and set aside.
  2. Meanwhile, combine lentils, tomato, sultanas, parsley, olives and pine nuts in a large bowl.
  3. Brush haloumi with remaining oil. Cook for 1–2 minutes each side or until golden. Divide eggplant among serving plates. Top with haloumi and lentil mixture. Serve with bread and lemon wedges.


TIP: To toast pine nuts, heat a small non-stick frying pan over medium heat. Cook pine nuts, stirring, for 1–2 minutes or until golden.