Serves 4
These rolls can be
cooked on a conventional grill and served as a starter or finger food as
well.
Ingredients
1 large aubergine
150ml/1/4 pint olive oil
salt for sprinkling
40ml/8tsp sundried tomato paste
8 basil leaves
225g/8oz halloumi, cut into 8 pieces
16 cocktail sticks, soaked in water for 30 minutes
Method
1.
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.
2. Season the olive oil with freshly ground black pepper and brush over one side
of each slice.
3. 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.
4. 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.
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