It’s such a great time of the year when you can live with the door open and enjoy the mild weather from morning to night. Like in many places, in Switzerland, grill parties are as popular with people as the blueberries in my garden are with blackbirds… So in honour of nice days outdoor eating I thought I’d make some vegetarian skewers which can work a main or as a side dish. Few ingredients are needed to make this recipe and not only it looks nice but the combination of Halloumi cheese and aubergine is something I just love. Enjoy!!!
Aubergine Halloumi Skewers
Recipe for 8 skewers
Prep time: 15 min
Cook time: 10 min
1 medium aubergine
250 g Halloumi cheese
1 spring onion
Cut the Halloumi cheese into 2.5-3 cm cubes and do the same with the aubergine. Here, if you wish you can season the aubergine with salt. I didn’t do it as personally I find the Halloumi cheese is already salty enough in combination with the eggplant.
Take one skewer and pierce one aubergine cube, then, pierce a cheese cube (be gentle with the cheese as it may easily break). Alternate the two ingredients on the skewers; in the end you should have about 6-8 cubes on each stick. Lightly brush them with olive oil and season with pepper.
Either on a hot barbecue or on a griddle pan (if you’re don’t have any of them at hand, use a normal pan) place the skewers and allow them to colour on all sides by turning them regularly.
Meanwhile slice the spring onion.
Once the skewers are ready place them on a serving plate, drizzle a little olive oil on them and sprinkle the spring onions as a final touch.