Save to your scrapbook

    Aubergine & halloumi wraps

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Aubergine & halloumi wraps

    • Gluten Free
    • Christmas
    • Preparation time: 13 minutes
    • Cooking time: 30-35 minutes


    2 aubergines, each about 250g
    50ml extra virgin olive oil
    4 tbsp Cooks’ Ingredients Sun-dried Tomato Paste
    1 clove garlic, crushed
    1 tbsp finely chopped oregano
    200g essential Waitrose Halloumi, grated
    200g tub Waitrose Vine Ripened Tomato Salsa


    About 20 cocktail sticks


    1 Preheat the oven to 200°C, gas mark 6. Line 2 large baking sheets with baking parchment. Cut each aubergine lengthways into very thin slices (discarding the first and last slices as these will be mainly skin) to give about 10 slices from each. Place in a single layer on the baking sheets and brush with half the olive oil. Season and bake for 15 minutes. Turn the slices over, brush with the remaining oil and bake for a further 5-10 minutes until pale golden. Take care not to overbrown the slices or they’ll be too crisp to roll.

    2 Combine the tomato paste, garlic and oregano, and spread very thinly over the aubergines. Sprinkle with the cheese and roll up, starting from a thin end. Secure with cocktail sticks and place on a baking sheet lined with clean baking parchment. Chill for up to 24 hours, or until you are ready to reheat.

    3 To serve, preheat the oven to 180°C, gas mark 4. Bake the wraps for 6-8 minutes to heat through. Transfer to a serving plate, along with a bowl of the tomato salsa for spooning over.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars