- Large aubergines x 2
- Olive oil
- Black pepper
Cut the aubergines into long slices, about 1 cm, (½ inch), thick. Brush with olive oil and place on silver foil on a baking tray. Sprinkle with black pepper. Place under grill and cook on each side for 4 to 5 minutes. The aubergine should be soft and pliable but not too mushy if overcooked.
The halloumi should be cut into 2 cm, (1 inch), chunks. Wrap the aubergine around the cheese. Place on an oiled sheet of silver foil on a baking tray and cook in a moderate oven, (180 C, 350 F), for about 20 minutes until cheese is just starting to melt.
Alternatively cook on a barbecue until aubergine and cheese are well cooked through – they both are tasty with a smoky flavour.