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These aubergine and halloumi wraps are little vegetarian parcels of joy. You will need 20 cocktail stick to make this crowd-pleasing starter.
Ingredients
Metric Cups Imperial
- 2 aubergines
- 50 ml extra virgin olive oil
- 4 tbsp sun-dried tomato paste
- 1 clove of garlic, crushed
- 1 tbsp finely chopped oregano
- 200 g halloumi, grated
- 200 g tub of tomato salsa
- 2 aubergines
- 1.8 fl oz extra virgin olive oil
- 4 tbsp sun-dried tomato paste
- 1 clove of garlic, crushed
- 1 tbsp finely chopped oregano
- 7.1 oz halloumi, grated
- 7.1 oz tub of tomato salsa
- 2 aubergines
- 0.2 cup extra virgin olive oil
- 4 tbsp sun-dried tomato paste
- 1 clove of garlic, crushed
- 1 tbsp finely chopped oregano
- 7.1 oz halloumi, grated
- 7.1 oz tub of tomato salsa
Details
- Cuisine: British
- Recipe Type: Aubergine
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 10
Step-by-step
- Preheat the oven to 200°C/390°F/gas mark 6. Line two large baking sheets with baking parchment.
- Cut each aubergine lengthways into very thin slices (discarding the first and last slices as these will be mainly skin) to give about 10 slices from each.
- Place in a single layer on the baking sheets and brush with half the olive oil. Season and bake for 15 minutes.
- Turn the slices over, brush with the remaining oil and bake for a further 5-10 minutes until pale golden. Take care not to overbrown the slices or they’ll be too crisp to roll.
- Combine the tomato paste, garlic and oregano, and spread very thinly over the aubergines. Sprinkle with the cheese and roll up, starting from a thin end.
- Secure with cocktail sticks and place on a baking sheet lined with clean baking parchment. Chill for up to 24 hours, or until you are ready to reheat.
- To serve, preheat the oven to 180°C/360°F/gas mark 4. Bake the wraps for 6-8 minutes to heat through.
- Transfer to a serving plate, along with a bowl of the tomato salsa for spooning over.
By Waitrose & Partners
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