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Minted Halloumi and Eggplant Burgers

Delight your senses with our recipe for Minted Halloumi and Eggplant Burgers, a surprising and enchanting combination that is sure to impress. Pair these bold flavours with our equally bold Private Bin Marlborough Pinot Noir, a drop full of vibrant, fresh fruit flavours to balance the juicy savoury goodness in each bite.



  • 250g halloumi, sliced into 8
  • 1 large Eggplant, sliced into thick discs
  • 2 red capsicums, deseeded and chopped
  • 1 red chilli, deseeded and chopped
  • 1 handful of mint, roughly chopped
  • 1 teaspoon of fresh ginger, grated
  • 1 teaspoon of cumin
  • Juice of 1 lemon
  • Olive oil to drizzle
  • 1 large ripe avocado, chopped
  • 2 tbsp mayonnaise
  • Small handful fresh coriander
  • Juice 1 lime
  • 4 burger buns, halved and toasted
  • Handful wild rocket or basil to serve



  • Put the halloumi, red peppers and eggplant in a mixing bowl with the chilli, ginger, mint, cumin, lemon juice and a glug of oil. Leave for 30 minutes to marinate.
  • Mash the avocado with the mayonnaise, coriander and lime.
  • Heat a barbecue or griddle pan, then cook the eggplant and red capsicum for 5 minutes on each side or until charred and tender.
  • Cook the halloumi for 1 minute on each side or until charred.
  • Spread the mashed avocado onto the toasted bun bases, and top with halloumi, eggplant and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.

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Awatere Valley