1Prepare Aubergine: Lay aubergine slices on paper towels, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out moisture. Pat dry thoroughly with paper towels.

2Season & Sear Aubergine: In a bowl, toss dried aubergine slices with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, and garlic powder. Heat a large non-stick pan over medium-high heat. Sear aubergine slices in batches for 3-4 minutes per side, until tender and golden brown. Set aside.

3Sear Halloumi: Wipe the pan clean if needed. Add 1 tablespoon olive oil and heat. Sear halloumi slices for 2-3 minutes per side until deeply golden and slightly crisp. Set aside.

4Prepare Smoked Paprika-Walnut Drizzle: In a food processor or mortar and pestle, combine toasted walnuts, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon smoked paprika, lemon juice, red wine vinegar, honey/maple syrup, minced garlic, chili flakes (if using), and salt and pepper to taste. Process or pound until a coarse, chunky sauce forms.

5Assemble Stacks: On serving plates, layer a slice of seared aubergine, followed by a slice of seared halloumi, then a sprinkle of fresh parsley and mint. Repeat the layers, ending with an aubergine slice.

6Serve: Drizzle generously with the Smoked Paprika-Walnut Drizzle over the stacks. Serve immediately, perhaps with a side of mixed greens.