1.Preheat oven to 180°C/350°F.
2.For roasted tomato sauce, place tomatoes on baking-paper-lined oven tray; coat with oil spray. Roast 15 minutes or until soft. Blend or process tomatoes with remaining ingredients until smooth. Cool to room temperature.
3.Meanwhile, cut eggplant and haloumi each into 36 squares.
4.Coat eggplant squares in flour, shake off excess; dip into egg then coat in combined breadcrumbs and kefalotyri.
5.Thread one piece of eggplant, one basil leaf and one piece of haloumi onto each of 36 short bamboo skewers or strong toothpicks. Heat oil in medium saucepan; deep-fry skewers, in batches, 30 seconds or until browned lightly. Drain on absorbent paper.
6.Serve skewers immediately with tomato sauce.
Soak bamboo skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Deep-fry these skewers just before serving as the haloumi will toughen on cooling.Note