- 4 medium organic aubergines
- Olive oil
- Sea salt and milled black pepper
- 4 slices halloumi cheese
- rocket, for serving
Slice the aubergines in half lengthways.
Moisten the flesh with oil and season. Place in an oiled grill pan.
Slide under a heated grill for about 10 minutes or until soft.
Top with sliced halloumi, moisten with oil and season lightly.
Return to the grill for a few minutes until the cheese melts. Serve on rocket leaves.