• Large aubergines x 2
  • Olive oil
  • Black pepper
  • Halloumi

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.