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.