Recipe

Eggplant and haloumi skewers with roasted tomato sauce

These eggplant and haloumi skewers with roasted tomato sauce are the perfect easy finger food to serve at your next gathering. This kind of cheese is just begs to be fried and served warm.

  • 55 mins cooking
  • Makes 36 Item
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Ingredients

Eggplant and haloumi skewers with roasted tomato sauce
  • 1 eggplant (300g)
  • 250 gram (8 ounces) haloumi cheese
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 egg, beaten lightly
  • 1/2 cup p (35g) fresh breadcrumbs
  • 1/2 cup (40g) finely grated kefalotyri cheese
  • 36 fresh basil leaves
  • vegetable oil, for deep-frying
  • 125 gram (4 ounces) cherry tomatoes
  • cooking-oil spray
  • 1 clove garlic, crushed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon white sugar

Method

Eggplant and haloumi skewers with roasted tomato sauce
  • 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.

Notes

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.

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