Add some spice to your barbecue repertoire! These delicious vegetarian stacks combine the fiery heat of our Jalfrezi Cooking sauce and the smokey flavour from the barbecue.


1 aubergine, cut into 12 slices
8 slices of halloumi
5g salt
1/4 tsp chilli powder
50ml oil
1 packet of Kohinoor Jalfrezi Cooking Sauce


  • Marinate the aubergine and halloumi with salt and chilli powder
  • Drizzle the oil and barbecue until lightly charred on each side
  • Gently heat the Kohinoor Jalfrezi Cooking sauce in a saucepan
  • Stack the slice of halloumi and aubergine and serve with lashings of the Jalfrezi sauce

Top Tip
Try skewering the halloumi and aubergine into tasty kebabs