Made with halloumi and eggplant, these veggie pigs in blankets made a great starter or appetiser.

Prep time
15 mins
Cook time
20 mins
4 serves


  • 1 eggplant
  • Community Co Extra Virgin Olive Oil Spray (proudly at home at IGA)
  • 225g halloumi
  • Juice and zest of ½ a lemon
  • 1 tsp honey
  • 1 handful fresh basil, chopped

How to make:

  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Cut the eggplant into 5mm slices.
  3. Heat a griddle pan until hot. Spray the eggplant slices lightly with oil and griddle for a few minutes on each side until the slices are charred and tender.
  4. Cut the halloumi into 8 finger-sized sticks and place in a bowl with the lemon zest, most of the shredded basil and toss gently to coat.
  5. Wrap each halloumi stick in a slice of eggplant and place on the tray. Spray with a little extra oil and drizzle with honey.
  6. Bake for 10 mins then squeeze over the lemon juice and scatter with a little extra basil to serve.