Rolled Aubergine with Halloumi Cheese & Sunblushed Tomatoes Ingredients 1 Aubergine (longer rather than fatter) 150g Halloumi Cheese 75g Sunblushed Tomatoes 50ml Border Fields Cold Pressed Rapeseed Oil Salt & Pepper Method Preheat oven to 200 degrees celsius (or equivalent). Peel aubergine lengthways into slices of about 5mm thick. Line a baking tray with greaseproof paper, lay the slices in the tray and cover generously with Border Fields Cold Pressed Rapeseed Oil. Season with salt and cracked black pepper and bake for 15 minutes or until the aubergine starts to brown. Cut the halloumi cheese into pieces as long as the width of the aubergine slices. Bundle a piece of cheese with a sun-blushed tomato and wrap tightly in an aubergine slice; secure with a cocktail stick. Continue until all the aubergine is used up; any leftover cheese and tomato to use another time. Place back on the baking tray and bake for another 15 minutes. Serve with a rocket salad dressed with a Border Fields vinaigrette as a light meak or starter. Recipe kindly supplied by Mark Godfrey (www.markgodfrey.co.uk)
