MEDITERRANEAN VEGETABLES AND HALOUMI BRUSCHETTA

INGREDIENTS:

1  small french breadstick
1  tablespoon olive oil
1  small eggplant (230g), sliced thinly
200g  haloumi cheese, sliced thinly
2  tablespoons plain flour
2  medium egg tomatoes (150g), sliced thinly
2  tablespoons fresh baby basil leaves
1  tablespoon drained, rinsed baby capers

METHOD:

• Preheat oven to hot (220C / 200C fan forced).
• Cut bread, on an angle, into eight slices; brush both sides with half of the oil, place on oven tray. Bake, uncovered, about 5 minutes.
• Meanwhile, cook eggplant on heated oiled grill plate (or grill or barbecue) until just tender.
• Coat haloumi in flour, shake away excess; cook on heated oiled grill plate ( or grill or barbecue) until browned lightly.
• Divide eggplant, haloumi, tomato,basil and capers evenly among bruschetta. Drizzle with remaining oil.

Preparation time   15 minutes

Cooking time   10 minutes

Serves  4