Serves 2, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
FOR THE ROLLS
2-3 tbsp of olive oil
2 thinly sliced aubergines
1 block of halloumi cheese
4 tbsp fresh pesto
FOR THE SAUCE
1 tbsp of olive oil
½ onion chopped
1 garlic clove chopped
1 tin of chopped tomatoes
1 vegetable stock cube
1 red pepper diced
4 sprigs of thyme
½ glass of red wine (optional)
Salt & pepper
METHOD
Heat some oil in a pan, add the garlic and onion and start to soften.
Add the chopped tomatoes, stock cube, red wine and thyme, season and simmer for 20 minutes on a low heat.
Next, prepare the aubergine, brush each slice with oil and place on a hot griddle pan.
When the aubergine starts to soften, remove from the pan and set to one side.
Slice the halloumi and grill for a minute on each side. Remove the sauce from the heat.
Set out the aubergine slices and layer each one with pesto.
Place a piece of cheese at one end of the slice and roll, repeat this for all the slices.
Bring the sauce back to a simmer, then place the rolls on top of the sauce, cover and allow to heat for a few minutes.
Remove the pan from the heat and serve topped with some basil leaves.