INGREDIENTS 

FOR THE ROULADE

• 2 eggplants
• 1 tablespoon Extra Virgin Olive Oil
• 60gr light halloumi cheese, sliced 
• 1 tablespoon basil pesto
• 70gr sun-dried tomatoes
• Salt & pepper to taste

 

FOR THE TOMATO SAUCE 

• 1 tablespoon Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped or thinly sliced
• 1 small yellow onion, chopped 
• 2 small plum tomatoes, diced
• 1 teaspoon smoked paprika 
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

 

 

DIRECTIONS

FOR THE ROULADE

1. Cut the eggplants lengthwise into slices about 5mm thick. You should get about 6 slices from each eggplant. Brush the eggplant slices on both sides with oil and grill them in batches on a barbecue or pan for 3–4 minutes on each side until browned, tender and pliable. Set them aside.
2. Lay plenty of plastic wrap overlapping on the kitchen bench. Start laying the eggplant slices, also overlapping along the center of the plastic wrap in two rows, joined together. Lay the halloumi cheese and the sun-dried tomatoes. Season with salt and pepper. Bring the edge closest to you up and over then roll with both hands into a roulade, using the plastic to squeeze the roulade together. Twist both ends tightly and refrigerate for at least one hour before cooking.
3. Remove plastic wrap and place roulade in a cooking tray and cover with tomato sauce ..cook in a preheated oven at 180c for 15 minutes. Serve warm or cold.

 

FOR THE TOMATO SAUCE 

1. Heat oil in a saute pan over medium heat and onion and cook for 1 minute; add garlic and cook for one more minute and then add paprika, and tomatoes
2.  Simmer very gently for 20 mins until the sauce has reduced by two-thirds and is very thick.
3. Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water. 

 

Enjoy !!