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Grilled eggplant with Havarti and roasted capsicum

Grilled eggplant with Havarti and roasted capsicum

Make an entrance for your dinner - our recipe for Grilled eggplant with Havarti and roasted capsicum is a perfect way of setting your guests’ expectations of things to come. The sweetness of the roasted capsicum goes beautifully with the creamy cheese and the charred eggplant. A tasty way to start your evening.

30 mins 4 servings
Buttery Salty


  • spray butter
  • 2 medium eggplants
  • Castello® Aged Havarti
  • 1 large roasted red capsicum
  • sea salt
  • black pepper


1. Slice the eggplants lengthwise to make 12 x 1 cm thick slices. Spray lightly with Spray butter and cook on a hot grill plate until cooked through and golden on both sides. Lay on a clean work surface to cool.

2. Cut the block of Havarti into 12 even slices and place a piece in the middle of each eggplant slice.

3. Remove the charred skin, and seeds from the roasted capsicum. Cut the flesh into strips and place on top of the cheese.

4. Roll the eggplant to enclose, and secure with a skewer. Season with salt and pepper, to serve.