How to make
The eggplants are washed and cut in half lengthwise. Slightly carve them out with a spoon, so that boats are obtained.
Season them with salt and leave them for 20 minutes, after which they are washed.
Place them in a greased baking pan, drizzle them with a little oil and bake them in an oven at 390°F (200°C), until they aquire a golden color.
The tomatoes are strained from the juice and are cut into small pieces. Season them with as much salt as you like and a pinch of sugar, 3-4 tbsp. of olive oil and a little basil.
The halloumi is cut into about 0.4″ (1 cm) thick slices, they are seasoned with thyme and drizzled with olive oil. Bake them on the grill pan just before serving.
The eggplants are filled with the tomato mixture and garnished with slices of cheese.
The eggplants with tomatoes and halloumi are very tasty!
