Photo of aubergine rolls
[Photo: Vegetarian Society]

Aubergine and halloumi rolls

25 April, 2013

These rolls can be cooked on a conventional grill and served as a starter or finger food as well. They are egg-free, gluten-free and wheat free

Ingredients

  • 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

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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Recipe copyright © The Vegetarian Society 2001