Name: Eggplant and haloumi skewers with roasted tomato sauce
Cook time: 55 min
Total time: 55 min
Ingredients: 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

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.

Makes 36 Item

Cook

55M

Ingredients

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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