GR
EN
Eggplant and mixed peppers souvlaki
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed
30 minutes
INGREDIENTS
100g DODONI PDO halloumi cheese (cut into bite-sized cubes)
1 eggplant (small)
1 red pepper
1 green pepper
1 orange pepper
2 medium/large pita breads (preferably cornmeal), cut into quarters
½ teaspoon sweet paprika
½ tsp dried thyme
40g olive oil
Salt and pepper
Fresh parsley to garnish
SWEET CHILLI SAUCE
200g honey 
300 ml water
2 tablespoons apple cider vinegar
1 tsp lemon juice
1 clove garlic, crushed 
½ chilli pepper, finely chopped 
½ tsp salt
1 tsp chili flakes
½ tablespoon corn flour
HONEY MUSTARD SAUCE
200g light mustard
80g honey
100g mayonnaise
½ tsp salt
EXECUTION 
Cut the aubergine into slices half a centimetre thick (0.5 cm)
Slice the peppers into wide strips
Add the eggplant slices, pepper strips, paprika, thyme, salt, pepper and olive oil to a large bowl.
Mix well.
Grill the vegetables.
Cut vegetables to size and place on skewers, alternating the halloumi, the eggplant slices and the bell peppers.
Grill the skewers on a grill plate or ribbed skillet until the halloumi turns golden.
Serve with quartered pita breads and garnish with chopped parsley.
Instructions for HONEY MUSTARD SAUCE
Add all the ingredients except the cornflour to a small saucepan.
Simmer over medium heat for 5-7 minutes.
Then add the cornstarch to a small bowl, add 3-4 tbsp of the sauce, and mix well.
Add the mixture to the saucepan.
Stir until well combined, and simmer for 1-2 more minutes.
Store in an airtight container.
Instructions for SWEET CHILLI SAUCE
Mix all the ingredients until well combined, and serve
