Home
Recipes
Aubergine, halloumi & harissa skillet bake

Aubergine, halloumi & harissa bake in a skillet pan

Aubergine, halloumi & harissa skillet bake

Name: Aubergine, halloumi & harissa skillet bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2-4 tbsp olive oil plus a drizzle; 1 large aubergine sliced into rounds about ½cm thick; 2 large garlic cloves crushed; 400g can chopped tomatoes; 1 tbsp harissa paste; ½ tsp caster sugar; 225g block halloumi sliced into 8-9 pieces; pinch of dried mint; flatbreads rice or couscous, to serve

Cassie Best

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.108 ratingsRate

loading...

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

All-in-one chicken traybake

A star rating of 4 out of 5.24 ratings

Annie's potato & tomato bake

A star rating of 3.4 out of 5.6 ratings

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

A star rating of 4.6 out of 5.146 ratings

Ingredients

Nutrition

Units:

MetricUS

2-4 tbsp olive oil

plus a drizzle
1 large aubergine

sliced into rounds about ½cm thick
2 large garlic cloves

crushed
400g can chopped tomatoes
1 tbsp harissa paste
½ tsp caster sugar
225g block halloumi

sliced into 8-9 pieces
pinch of dried mint
flatbreads

rice or couscous, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal546
fat39g
saturates20g
carbs15g
sugars14g
fibre7g

high
protein31g
salt3.5g

Method

step 1

Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
step 2

If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
step 3

Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

Recipe from Good Food magazine, May 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.108 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now