GR
EN
Aubergine rolls with halloumi and tomato sauce
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
4 large eggplants (cut into 20 slices)
80ml olive oil
1 dry onion, diced
3 ripe tomatoes, grated
2 cloves garlic, thinly sliced
300g DODONI PDO halloumi cheese, cut into 20 sticks
100g DODONI PDO halloumi cheese DODONI, coarsely grated
1 bunch of fresh parsley, finely chopped
Olive oil
Salt and pepper
Sunflower oil, for frying
EXECUTION 
Cut the eggplants into 1 cm thick slices.
Transfer them to a bowl with plenty of water and add 2 tsp of salt to remove any bitterness.
Leave them to soak for 30 minutes, remove and dry well.
Fry them in sunflower oil.
Preparation (for the eggplants)
Cut the eggplants into 1 cm thick slices.
Transfer them to a bowl with plenty of water and add 2 tsp of salt to remove any bitterness.
Leave them to soak for 30 minutes, remove and dry well.
Fry them in sunflower oil.
Preparation (for the sauce)
Sauté the onion and garlic in a wide frying pan with olive oil.
Add the tomatoes and simmer until the sauce thickens
Assembly
Lightly grease a 20 cm x 30 cm baking pan or dish.
Wrap each piece of halloumi in a slice of eggplant to form a roll.
Add a couple spoonfuls of the tomato sauce to coat the bottom of the pan or dish.
Place the rolls in the oven pan or dish.
Cover with the rest of the tomato sauce.
Bake at 180oC (with fan) for 30 minutes.
Remove and sprinkle over the grated halloumi. Bake for another 5-8 minutes.
Garnish with chopped fresh parsley and serve
