Preparation: 30 minutes
1 large aubergine, thinly sliced lengthways
5 tbsp olive oil
70gr (2 ½ oz) black olives, stoned
1 tbsp capers
1 tbsp chopped fresh flat-leaf parsley
50gr (1 ¾ oz) sun-dried tomatoes in oil (drained weight)
2 garlic cloves
1 tsp lemon juice
175gr (6 oz) halloumi cheese, cut into sticks
Preheat the oven to 220oC/425oF/Gas Mark 7.
Brush the aubergine slices with 2 tbsp of the oil and place on a baking sheet. Bake the aubergines in the preheated oven for 10 minutes until soft. Leave to cool.
For the tapenade: put the olives, capers, half the parsley, the tomatoes and garlic in a food processor and pulse until roughly chopped, or roughly chop by hand. Add 2 tbsp of the remaining oil and the lemon juice, then pulse again to form a smooth paste, or beat into the olive mixture by hand.
Preheat the grill to high. When the aubergines are cool enough to handle, spread each one with a little of the tapenade. Put a couple of the cheese sticks at the end of each aubergine slice, roll up and secure with a cocktail stick or a toothpick.
Brush the aubergine rolls with the remaining oil and cook under the preheated grill, turning once, until golden brown and the cheese is beginning to melt. Serve scattered with the remaining parsley.
Topic of the day
Kent or the Lake District? Which is the best place to live and raise a family?