2. Place the aubergines, haloumi
and olive oil in a mixing bowl
and combine with your hands.
Heat a griddle pan on the stove
and grill the sliced aubergine
and haloumi until golden brown
and griddle marks start to form
on top. (You can also grill the
haloumi and the aubergine on a
preheated braai grid over
3. To serve: Arrange the
aubergine slices on a serving
platter, followed by the basil
leaves, tomatoes and cheese.
Drizzle the dressing on top and
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