Eggplant & Haloumi Stacks with Chickpeas

Preheat grill to high. Meanwhile, line an oven tray with foil. Cut centre section of each eggplant into 4 x 1.5cm thick- slices. Reserve ends for another use. Place dukkah, honey and 60ml (1/4 cup) oil in a bowl. Crush garlic over and stir to combine. Spoon mixture onto both sides of eggplant slices, spreading with the back of the spoon, then place on prepared tray. Trim onions to 12cm lengths, halve lengthwise, then place on tray with eggplant.

Place under grill, ensuring tray is 15cm from element. Cook, turning vegetables halfway, for 10 minutes. Meanwhile, bring water in a kettle to the boil. Strip leaves from mint and place in a heatproof bowl. Reserve 2 tablespoons mint leaves to serve. Pour boiling water over mint to cover, drain, then refresh under cold running water. Transfer to the bowl of a food processor with remaining 60ml (1/4 cup) oil and squeeze lemon juice over. Process until mint is finely chopped. Transfer to a large bowl. Quarter tomatoes, rinse and drain chickpeas, then add to mint mixture. Season, then toss to combine.

Heat a large frying pan over medium heat. Cut haloumi in half widthwise, then each piece in half horizontally. You will have 8 pieces. Cook for 2 minutes each side or until golden and warmed through.

Place an eggplant slice on each plate. Top each with 2 onion pieces and 2 haloumi slices, then finish with eggplant. Scatter with chickpea salad and reserved mint to serve.