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Mediterranean Eggplant & Halloumi Parcels | Oven-Baked
(0)
40 min
Quick
Gurkerl Küche
Saftige Melanzani-Scheiben, gefüllt mit cremigem Halloumi und frischem Basilikum, auf fruchtigen Kirschparadeisern im Backrohr gebacken. Ein herrlich leichtes mediterranes Sommergericht!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Wash the eggplants, trim the ends, and slice lengthways into thin slices about 5 mm thick.
Lightly sprinkle the eggplant slices with salt, let them sit for 5 minutes, and pat dry with paper towels. Then brush both sides with a little olive oil.
Cut the halloumi into finger-thick sticks. Finely chop the garlic and halve the cherry tomatoes.
Chef's tip
Tip: If you briefly sear the eggplant slices in a grill pan for 2–3 minutes before rolling, they become even easier to roll and develop a fine roasted flavor.
Ingredients
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