Haloumi with Aubergines, Tomatoes and Balsamic Syrup.

Lou has got me on an aubergine quest. So, in the midst of making a moussaka for tomorrow night, I did some extra fried aubergine slices. Well, it would be rude not to wouldn’t it. During the cooking process I discovered a packet of haloumi had blown, but it smelled OK so I cooked it. And created this. Sex on a plate…

For one person you need:
1/2 aubergine, cut into 0.5cm thick slices
4 tbsp light olive oil
1/2 packet haloumi, cut into 1cm thick slices
handful baby plum tomatoes
1 tsp balsamic syrup
1 tsp chopped fresh flat leaf parsely

Begin by frying the aubergines till soft, unctuous and golden. Drain.
Fry the haloumi till golden and oozy.
Fry the tomatoes till the skins split a little. Don’t over cook them, you want them warm and oozy but not killed…

Present prettily on a plate, drizzle over the syrup and finish with a cheffy flourish of parsley. Die of pleasure.

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