1 tsp olive oil
3 medium aubergines, sliced 1cm thick
1 packet of halloumi cheese, sliced 1/2 cm thick
6 tbsp coriander pesto
- Place the aubergine slices on greaseproof paper and bake at 180C for 10-15 minutes. You can do this the day before or earlier in the day if you wish.
- Layer 1/3 of the aubergine followed by 3 cubes of pesto (defrosted if you have time) and half the haloumi. Repeat finishing with a layer of aubergine. Drizzle with olive oil.
- Bake in a hot 220C oven for about 20 minutes. Serve with green salad, tomatoes and chives.