Eggplant And Halloumi Skewers With Roasted Tomato Sauce

• 1 None eggplant, cut into 36 squares
• 1/4 cup all-purpose flour
• 1 None large egg, lightly beaten
• 1/4 cup fresh breadcrumbs
• 1.5 oz pecorino cheese, finely grated
• 36 None fresh basil leaves
• 9 oz halloumi, cut into 36 squares
• None None vegetable oil, for deep-frying
• None None FOR THE ROASTED TOMATO SAUCE
• 4 oz cherry tomatoes
• 1 clove garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp red wine vinegar
• 1/2 tsp white sugar

1. Preheat oven to 350u0b0F.
2. Coat eggplant in flour, shaking off excess. Combine breadcrumbs and cheese. Dip eggplant into egg then coat in breadcrumb mixture. Thread onto 36 small wooden skewers along with basil and halloumi. Heat oil in a medium saucepan to 350u0b0F. Deep-fry skewers, in batches, for 30 seconds, or until lightly browned. Drain on paper towels.
3. Meanwhile, to make the roasted tomato sauce, place tomatoes on a baking tray lined with parchment paper. Lightly coat with oil and roast for 15 mins, or until soft. Blend or process tomatoes along with remaining ingredients until smooth. Let cool to room temperature.
4. Serve skewers with tomato sauce.

eggplant, allpurpose, egg, fresh breadcrumbs, pecorino cheese, fresh basil, halloumi, vegetable oil, tomato sauce, tomatoes, clove garlic, extra virgin olive oil, red wine vinegar, white sugar

Taken from recipes-plus.com/api/v2.0/recipes/33852 (may not work)