Note: This recipe makes 1 litre of aioli. You can either adjust the recipe to suit your needs, or keep it in the fridge for up to two weeks. You can also adjust the spiciness of the aioli by adding more sambal.
For the aioli – place all the ingredients except the oil into a large bowl. Using a stick blender, blend the ingredients together, then slowly pour in the oil while continually mixing. Continue until you have a creamy emulsified aioli. Set aside.
For the vegetables – heat up a char grill or barbeque and cook for 3-4 minutes on each side. Drizzle with olive oil and season with salt and pepper. For the haloumi, heat some oil in a frypan and fry on each side until crisp and golden.
To serve – cut the buns in half and place under a grill. Lightly toast, then spread each side with aioli and relish. To assemble, place some vegetables onto each burger with salad leaves and haloumi. Serve with freshly fried onion rings.
1 eggplant, sliced
6 freshly baked hamburger buns
mixed salad leaves
1 zucchini, sliced lengthways
1 capsicum, sliced into rings
2 large field mushrooms, sliced
200g haloumi cheese, thickly sliced
quality tomato relish
salt & pepper
1 free range egg
1 teaspoon white vinegar
1 teaspoon mild English mustard
½ bunch chives
1 clove garlic
1 teaspoon sambal chilli paste
1L sunflower oil