This is a very fancy looking but an easy to make starter if you want to impress. Get some good quality tomatoes for this recipe.
Ingredients:
1 tomato cut into slices
1 packet halloumi cheese sliced
1 medium eggplant cut into slices
basil leaves for garnish
Basil pesto:
handful of basil leaves
salt and pepper to taste
olive oil
Method:
Cut the tomato slices and set aside. Cut the halloumi slices and fry on a low heat till golden on both sides. Remove and set aside
Cut the eggplant in slices and season with salt. Once I've cut the slices, I remove parts of the skin, leaving some on, for texture. This avoids getting an eggplant ring in your mouth when eating at the same time, it keeps the shape of the eggplant.
Fry the eggplant with oil till golden and cooked. Keep in mind, if you want to avoid using too much oil, fry the eggplant on a higher heat setting. But monitor it at all times, you don't want eggplant crisps but nice golden slices.
To make the pesto, you can use a hand blitzer or a stone pestle and mortar. Crush some basil leaves in it to a paste and season with salt and a dash of pepper. Add in olive oil (usually a tablespoon or two maximum) till you get a nice green dressing.
To assemble, place the eggplant at the bottom of the plate, then the halloumi and finally on top the tomato slice. Drizzle the dressing over tomato and your dish is ready to eat. Garnish with fresh basil leaves.
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| Tomato and Halloumi Eggplant Starter |
Ingredients:
1 tomato cut into slices
1 packet halloumi cheese sliced
1 medium eggplant cut into slices
basil leaves for garnish
Basil pesto:
handful of basil leaves
salt and pepper to taste
olive oil
Method:
Cut the tomato slices and set aside. Cut the halloumi slices and fry on a low heat till golden on both sides. Remove and set aside
Cut the eggplant in slices and season with salt. Once I've cut the slices, I remove parts of the skin, leaving some on, for texture. This avoids getting an eggplant ring in your mouth when eating at the same time, it keeps the shape of the eggplant.
Fry the eggplant with oil till golden and cooked. Keep in mind, if you want to avoid using too much oil, fry the eggplant on a higher heat setting. But monitor it at all times, you don't want eggplant crisps but nice golden slices.
To make the pesto, you can use a hand blitzer or a stone pestle and mortar. Crush some basil leaves in it to a paste and season with salt and a dash of pepper. Add in olive oil (usually a tablespoon or two maximum) till you get a nice green dressing.
To assemble, place the eggplant at the bottom of the plate, then the halloumi and finally on top the tomato slice. Drizzle the dressing over tomato and your dish is ready to eat. Garnish with fresh basil leaves.
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