AUBERGINE, HALOUMI AND CUMIN BRUSCHETTA

Preparation Method :

• Heat the oil and lemon rind in a pan, remove from heat, cover and set aside for several hours.
• Heat a griddle pan and cook the aubergine slices for about 3-5 minutes on each side.
• Remove the aubergines from the griddle and dip each slice into the cumin-scented oil, reserve the remaining oil.
• Spread the aubergine slices on a plate to cool at room temperature.
• Prepare the bruschetta, just before serving. Heat the griddle, toast the bread slices on each side.
• Add the haloumi and cook on each side for about a minute or two, turn carefully with a spatula.
• Rub the toast all over with the cut garlic halves and drizzle with olive oil.
• Toss the rocket leaves in the remaining cumin oil and heap onto the bruschetta.
• Arrange the slices of aubergine and haloumi on top and serve immediately.