27 February 2013

Aubergine and halloumi stacks

These garlic marinated and roasted aubergine stacks are a great starter. Halloumi brings the saltiness and chewiness to the dish and the roasted vegetables harmonise perfectly with it. It's also a lot of fun stacking the ingredients, almost like playing with food but in a respectful way.


1 Aubergine
250g Halloumi
10 Small plum tomatoes
1 Garlic clove
Olive oil
Some watercress as side

Slice the aubergine and chop the garlic. Mix the chopped garlic with a little bit of olive oil and roll the aubergine slices in that mix. Don't go too heavy on the oil as the aubergines like to suck a lot of it in if given the chance. Put the aubergines into the fridge in a closed box and let marinate for about an hour.

Slice the halloumi and cut the tomatoes in half. Place the aubergine slices on a roasting pan and roast them until soft and brownish. Fry the halloumi slices in a pan in olive oil until they are golden brown. Lightly fry the tomatoes in olive oil in a separate pan at moderate heat until soft.

When everything is done, stack the aubergines, halloumi and tomatoes on each other. Garnish with basil and serve with fresh watercress on the side.

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