Grilled Eggplant Napoleon


Prep time40 minutes
Cooking time5 minutes
Total time45 minutes


While napoleons originally used to be pastry cream filled layers of puff pastry, this is a savory take on the dish using vegetables, salsa, and cheese.


tomato (large, diced)
2 tablespoons
onion, yellow (finely diced)
1/2 cup
olives (mixed variety, pits removed, chopped)
2 cloves
garlic (minced)
5 tablespoons
olive oil (divided)
1 tablespoon
lemon juice
2 tablespoons
balsamic vinegar
2 tablespoons
basil, fresh (minced)
black pepper, ground
bell pepper, red (seeds and stem removed )
6 ounces
cheese, Halloumi (sliced into 10 rectangles)


In a mixing bowl, stir together all the salsa ingredients (tomatoes, yellow onion, olives, garlic, 2 Tbsp olive oil, lemon juice, balsamic vinegar, fresh basil) and taste for salt and pepper. Set aside to let the flavors combine while grilling the eggplant and bell peppers. Preheat the grill to medium-high. Remove the stem and bottom of the eggplant and slice crosswise into 10 rounds approximately ½-inch thick. Slice the red peppers into quarters. Brush both sides of the eggplant, pepper and Halloumi slices with remaining olive oil and sprinkle with salt and pepper. Grill the eggplant and peppers until tender, 4-5 minutes on each side, and lightly grill the Halloumi cheese for 1-2 minutes on each side. Remove from grill and assemble the napoleons on individual serving plates, starting with a spoonful of salsa, an eggplant slice, a red pepper slice and a cheese slice; repeat, and top the stack with a third spoonful of salsa. Serve warm.

Tip: If Halloumi is unavailable, substitute fresh mozzarella and do not grill the cheese.


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