Pyrgos is a super easy to make vegetarian dish. It can be a starter or lunch meal when served with bread or rice.

This eggplant, courgette and Halloumi ‘tower’ is a wonderfully tasty Mediterranean style dish. Absolutely worth introducing to your menu!

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

SERVES 2 

  • 1 eggplant middle size, cut into finger-thick slices
  • 1 courgette middle size, cut into finger-thick slices
  • ½ block (approx. 100g) Halloumi cheese, cut into finger-thick slices
  • a few small vine tomatoes, halved
  • a handful of lamb’s lettuce 

Dressing for lettuce: 

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon water
  • 1 clove garlic, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste

 Sauce:

  • 3 tablespoons natural Greek yogurt
  • 2 cloves garlic, minced
  • 1 teaspoon runny honey
  • 2 teaspoons Tabasco or harissa
  • ½ lemon, juice only

1.  First wash all vegetables and dry.

2.  Then slice courgette, eggplant and haloumi cheese thickly (cut into approximately finger-thick slices).

3.  Grill vegetables and cheese until well cooked and browned.

4.  Mix the dressing ingredients in a screw top jar, shake well, then use to dress the salad.

5.  Arrange grilled slices on top of each other on the serving dish, in a form of tower (pirgos in Greek).

6.  Mix all yogurt sauce ingredients and serve in a small bowl with the main dish.

TIME:

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

INGREDIENTS:

SERVES 2 

  • 1 eggplant middle size, cut into finger-thick slices
  • 1 courgette middle size, cut into finger-thick slices
  • ½ block (approx. 100g) Halloumi cheese, cut into finger-thick slices
  • a few small vine tomatoes, halved
  • a handful of lamb’s lettuce 

Dressing for lettuce: 

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon water
  • 1 clove garlic, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste 

Sauce:

  • 3 tablespoons natural Greek yogurt
  • 2 cloves garlic, minced
  • 1 teaspoon runny honey
  • 2 teaspoons Tabasco or harissa
  • ½ lemon, juice only

METHOD:

1.  First wash all vegetables and dry.

2.  Then slice courgette, eggplant and haloumi cheese thickly (cut into approximately finger-thick slices).

3.  Grill vegetables and cheese until well cooked and browned.

4.  Mix the dressing ingredients in a screw top jar, shake well, then use to dress the salad.

5.  Arrange grilled slices on top of each other on the serving dish, in a form of tower (pirgos in Greek).

6.  Mix all yogurt sauce ingredients and serve in a small bowl with the main dish.