The new menu “From Farm to Table” at @eugeneeugenedubai in collaboration with chef @giuseppepezzellachef highlights the beauty and diversity of local produce and the importance of agriculture in the UAE.
I felt so inspired to create this delicious sandwich using local ingredients with the addition of a delicious homemade tomato and basil jam from Eugene Eugene!
Merci @nazlisonmezz and @rikasgroup
Grilled Veggies and Halloumi Ciabatta
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BY YASMINE IDRISS
Grilled Veggies and Halloumi Ciabatta
I felt so inspired to create this delicious sandwich using local ingredients with the addition of a delicious homemade tomato and basil jam from Eugene Eugene!
Ingredients
- 1 sourdough ciabatta bread, halved
- 2 tsp tomato and basil jam
- A few slices of grilled eggplant
- A few slices of grilled zucchini
- 1 small ripe tomato, thinly sliced
- 1 garlic clove, halved
- Olive oil, for drizzling
- A few slices of halloumi cheese
- Fresh mint leaves
- Fresh basil leaves
- Salt flakes
Method
- 1)
Rub the cut sides of the ciabatta with the halved garlic clove. Drizzle olive oil generously over the bread. Spread 2 tsp of tomato and basil jam evenly on both halves.
- 2)
Start by layering slices of halloumi cheese, then add the grilled eggplant and zucchini slices. Place the fresh tomato slices on top.
- 3)
Sprinkle with a pinch of salt flakes and add fresh mint and basil leaves.
- 4)
Drizzle a bit more olive oil over the top.
- 5)
Press the sandwich together gently.
- 6)
Toast the sandwich on a grill or in a pan until golden and warm, or enjoy it as it is.