Aubergine and Halloumi Rolls
These rolls can be cooked on a conventional grill and served as a starter or finger food as well.
1 large aubergine
150ml pint olive oil
salt for sprinkling
8tsp sundried tomato paste
8 basil leaves
225g halloumi, cut into 8 pieces
16 cocktail sticks, soaked in water for 30 minutes
- Trim the end and slice the aubergine into 8 thin slices, lengthways. Place on a baking tray and sprinkle with salt. Leave for 30-60 minutes until the bitter juices have been extracted and the slices are pliable. Rinse well and pat dry on kitchen towel.
- Season the olive oil with freshly ground black pepper and brush over one side of each slice.
- Spread 1 teaspoon of sundried tomato paste over each slice then place a basil leaf topped with a piece of halloumi on one end and roll up. Secure by skewering with two criss-crossed cocktail sticks.
- Brush the outside of the rolls with olive oil and barbecue for about 5-6 minutes on each side until tender and starting to char.