- Combine the oil and garlic in a small bowl. Brush eggplant with most of the oil and cook on a chargrill over high heat for about 4 mins each side until tender.
- Meanwhile, cut capsicums into large flat pieces. Arrange capsicums on a foil-lined oven tray skin side up and cook under the grill until the skin is black and blistered. Cover with foil and set aside for 5 mins then peel off skin.
- Brush remaining oil on the haloumi and chargrill for 1-2 mins each side until golden brown.
- Arrange eggplant, capsicum and haloumi in stacks on serving plates. Drizzle with extra virgin olive oil and sprinkle with dukkah. Garnish with basil leaves if you like. Serve with your favourite salad.