Theo Michaels’ bite-sized aubergine rolls with halloumi

Strips of charred aubergine are wrapped around a host of tastes and textures that will keep you coming back for more. They do tend to bring out a greedy streak in most people so make plenty.

aubergine rolls
Mowie Kay

MAKES ABOUT 16

60g white cabbage, shredded
60g raw beetroot, peeled and grated
a handful each of fresh coriander and mint leaves, coarsely chopped
1 tablespoon freshly squeezed lemon juice
2 aubergines
200g halloumi
4 tablespoons hummus
4 tablespoons toasted almonds, coarsely crushed
2 tablespoons pomegranate seeds
salt and freshly ground black pepper
olive oil, for drizzling
clear, runny honey, for drizzling
pomegranate molasses, for drizzling

1. Combine the shredded cabbage, grated beetroot and chopped herbs in a bowl and add a squeeze of lemon juice, a pinch each of salt and pepper and a small drizzle of olive oil.

2. Slice the aubergines lengthways as finely as you can get them (about 3 mm/1/8 inch is ideal) and aim for 16 slices. Heat a non-strick griddle pan until hot and cook the strips for about 2 minutes on each side. Repeat until all 16 are done and set aside.

3. Keeping the griddlepan hot, cut the halloumi widthways into 15-mm/1/2-inch thick slices and then in half again lengthways to create batons. Place these in the griddle pan and cook for 2 minutes on each side, or until nicely charred. (If you haven’t got a non-stick pan, you can brush the halloumi with a little olive oil before cooking it).

4. To assemble the rolls, lay the aubergine/eggplant slices out flat and spread a teaspoon of hummus over each one. Place a halloumi baton at one end, a heaped tablespoon of the cabbage mixture on top. Add a few drops of honey and a pinch of almonds and pomegranate seeds. Roll the aubergine/eggplant up. Repeat until all 16 are done. Arrange them on a platter, seam-side down, and drizzle with pomegranate molasses and more honey, if liked. Scatter any pomegranate seeds, almonds and herbs still lurking on your chopping board over the top and serve.

Recipe from Share: Delicious Sharing Boards for Social Dining by Theo Michaels, published by Ryland Peters & Small, price £16.99.