Sunday, 1 April 2012

Roast aubergine, tomato & halloumi burrito


  Baby aubergine, plum tomato,
    halloumi, Hummus: Chickpeas, garlic, olive oil, lemon juice, sesame seeds
Serves: 1 preparation: 30 minutes

As well as my ode to roast pepper today, I am waxing lyrical about roast aubergine. It is The Sex and this makes a gorgeous snack.

1) To make your own hummus, see previous recipe. Spread the hummus on the centre of a tortilla.

2) Slice the tops from the baby aubergines and rest them skin side down in a roasting dish. Sprinkle with a little salt to draw out the bitter juices, drizzle with basil oil and roast in the oven for 20 minutes along with the tomatoes.

3) Add the halloumi slices to the oven during the last 5 minutes, then layer the tomato, aubergine and halloumi over the hummus.

4) To fold the burrito, take the left and right side and lift to ensure the contents are dead centre, then first fold the bottom over the contents, then the left and right sides and tuck in the top.

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