Eggplant And Halloumi Skewers With Roasted Tomato Sauce - cooking recipe

Ingredients

1 None eggplant, cut into 36 squares
1/4 cup all-purpose flour
1 None large egg, lightly beaten
1/4 cup fresh breadcrumbs
1.5 oz pecorino cheese, finely grated
36 None fresh basil leaves
9 oz halloumi, cut into 36 squares
None None vegetable oil, for deep-frying
None None FOR THE ROASTED TOMATO SAUCE
4 oz cherry tomatoes
1 clove garlic, minced
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
1/2 tsp white sugar

Preparation

Preheat oven to 350\u00b0F.
Coat eggplant in flour, shaking off excess. Combine breadcrumbs and cheese. Dip eggplant into egg then coat in breadcrumb mixture. Thread onto 36 small wooden skewers along with basil and halloumi. Heat oil in a medium saucepan to 350\u00b0F. Deep-fry skewers, in batches, for 30 seconds, or until lightly browned. Drain on paper towels.
Meanwhile, to make the roasted tomato sauce, place tomatoes on a baking tray lined with parchment paper. Lightly coat with oil and roast for 15 mins, or until soft. Blend or process tomatoes along with remaining ingredients until smooth. Let cool to room temperature.
Serve skewers with tomato sauce.