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Ed Baines

Aubergine stuffed with bresola and haloumi


Serves 2

Ingredients

  • 1 large aubergine
  • Salt
  • Bunch of mint
  • 100g thinly sliced haloumi cheese
  • 85g (3oz) bresola (air-dried salt-cured beef)
  • 4½ tbsp plain flour
  • 3½ tbsp Japanese style breadcrumbs
  • Small pinch cumin
  • 2 eggs, lightly beaten with a little water
  • 30ml (1 fl oz) olive oil
  • 30ml (1 fl oz) clarified butter

For the dip

  • 150g feta cheese
  • Juice of 1 lemon
  • 50ml yoghurt
  • ¼ of a cucumber, diced
  • 1 clove garlic, crushed
  • Handful fresh oregano
  • 1 teaspoon tahini

Method

  1. Cut the aubergine into strips. On each strip place a piece of mint, a slice of haloumi, and a piece of bresola. The place another strip of aubergine on top like a aubergine sandwich.
  2. Dust with flour seasoned with cumin and salt. Then dip them into the beaten egg and then into the breadcrumbs. Heat some oil in a frying pan then fry them with the oil and clarified butter.
  3. To make the dip mix all the ingredients together with the yoghurt.
  4. To serve place the stuffed aubergine parcels on a plate and put a dollop of dip on the side.
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