Special Occasions Recipes - Aubergine, Haloumi and Cumin Bruschetta Recipe

Ingredients

Serves 4

• 1 tablespoon cumin seeds

• 4 tablespoons extra virgin olive oil, plus extra for drizzling

• grated rind of 1 lemon

• 2 small aubergines, each cut lengthways into 4 slices

• 4 thick slices of day-old country bread

• 250 g/8 oz haloumi, cut into 4 slices

• 2 garlic cloves, cut in half

• 125 g/4 oz rocket leaves

---

Method:

1. Dry roast the cumin seeds in a small frying pan until they start to pop and give off a smoky aroma. Add the oil and lemon rind, remove from the heat and leave to infuse for several hours.

2. Heat a griddle pan or nonstick frying pan and cook the aubergine slices for 4-5 minutes on each side.

3. Remove from the pan and dip each slice into the cumin-scented oil, reserving the remaining oil. Spread out the aubergine slices on a plate to cool to room temperature.

4. Just before serving, prepare the bruschetta. Heat the griddle pan again, add the slices of bread and toast each side well.

5. Add the haloumi and cook on each side for 1-2 minutes, turning it carefully with a palette knife or spatula. Rub the toast all over with the cut garlic halves and drizzle with olive oil.

6. Toss the rocket in the remaining cumin oil and heap on top of the bruschetta. Arrange slices of aubergine and haloumi on top and serve immediately.

Note: Haloumi is a cheese from Cyprus, which griddles particularly well.