Halloumi & pesto Aubergine Rolls in Red Pepper Tomato Sauce

066 copy.jpgServes 2, prep time 15 minutes, cooking time 20 minutes

2-3 tbsp of olive oil
2 thinly sliced aubergines
1 block of halloumi cheese
4 tbsp fresh pesto
3 tbs of pesto

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

Heat some oil in a pan, add the garlic and onion and start to soften. Next 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.

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