Eggplant and haloumi skewers with roasted tomato sauce

Step 1

Preheat oven to 180°C/350°F.

Step 2

For roasted tomato sauce, place tomatoes on baking-paper-lined oven tray; coat with oil spray. Roast 15 minutes or until soft. Blend or process tomatoes with remaining ingredients until smooth. Cool to room temperature.

Step 3

Meanwhile, cut eggplant and haloumi each into 36 squares.

Step 4

Coat eggplant squares in flour, shake off excess; dip into egg then coat in combined breadcrumbs and kefalotyri.

Step 5

Thread one piece of eggplant, one basil leaf and one piece of haloumi onto each of 36 short bamboo skewers or strong toothpicks. Heat oil in medium saucepan; deep-fry skewers, in batches, 30 seconds or until browned lightly. Drain on absorbent paper.

Step 6

Serve skewers immediately with tomato sauce.