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Aubergine and Halloumi Parcels

June 6, 2009

We love Halloumi (and we don’t care who knows) although I have to say it is not easy to source where we live in France. It is a strange cheese that is only nice (in our opinion) cooked.

1 Aubergine

6 tablespoons olive oil

1 garlic glove, crushed

2 tomatoes, sliced

250g halloumi cheese, cut into 8 slices

Fresh basil

smoked paprika

25g grated hard cheese of your choice

Put your grill on high. Slice the aubergine lengthways into 10 thin slices. You don’t need the two outer ends, so save them for another dish.

Put the other slices on a wire rack and sprinkle with salt and leave for 20 minutes, before rincing the salt off and pat-drying with a clean tea towel.

In a bowl mix together the oil, garlic and other seasoning. Brush mixture over both sides of the auburgine. Grill for 4 minutes on each side (they should be golden in colour and soft in texture).

Sandwich the halloumi and a basil leaf between two slices of tomato and place on one end of an aubergine slice, wrapping it up and securing with a cocktail stick. You can make 8 of these parcels.

Sprinkle the cheese over the parcels and grill for a further 4 minutes, serve hot with a lovely mixed salad, homemade bread and a glass of rose wine. YUM

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