Arrow-Pierced Aubergine and Halloumi
A collection of vegetables, cheese and herbs pierced together by Hawkeye arrows
- 2 Aubergines
- 1-2 tbsp Olive Oil
- 1 Red Bell Pepper
- 225 g Halloumi
- Basil Leaves
- Salad to serve
- Lemony Hummus optional
Preheat the oven to 180ºC. Slice the aubergines lengthways. You will want them to be 5-10mm thick. On a skillet, fry them in batches, in oil, for a few minutes until they are tender and flexible.
Chop the bell pepper into squarish shapes and fry them in the skillet for a few minutes until soft to touch.
On a baking tray, lay an aubergine slice down then on one half add a halloumi slice, bell pepper square and a basil leaf. Fold the aubergine over the basil leaf and pierce a cocktail stick through. Repeat until all are done.
Bake in the oven for 15 minutes until the bell pepper is charred and the halloumi is golden. Serve on plates with salad and an optional lemony hummus.