Aubergine, halloumi & harissa skillet bake Recipe

Introduction

This Aubergine, Halloumi & Harissa Skillet Bake is a flavorful and vibrant dish perfect for a cozy meal. Combining roasted aubergine, spicy harissa tomato sauce, and golden halloumi, it’s satisfying and simple to prepare. Serve it with flatbreads, rice, or couscous for a complete feast.

Ingredients

• 2-4 tbsp olive oil, plus a drizzle
• 1 large aubergine, sliced into rounds about ½ cm 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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a roughly 22 cm ovenproof skillet or frying pan. Add the aubergine slices in a single layer (cook in batches if needed) and cook for 2-3 minutes on each side until golden and softened. Add more oil between batches. Transfer cooked aubergine to a plate.
2. Step 2: If the pan is dry, add another 1 tbsp olive oil. Fry the crushed garlic until sizzling but not browned. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let it bubble for a minute, gently squashing the tomatoes. Remove from heat and let it cool slightly.
3. Step 3: Halve each halloumi slice (they may fall apart, which is fine). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, placing one or two halloumi pieces between each aubergine slice.
4. Step 4: Drizzle a little more olive oil over the top and sprinkle with dried mint. Cover the pan with foil and bake at 180°C/160°C fan/gas mark 4 for 20 minutes.
5. Step 5: Remove the foil and bake for another 5-10 minutes until the halloumi starts to brown. Serve warm with flatbreads, rice, or couscous.

Tips & Variations

• Use fresh mint instead of dried for a brighter flavor.
• Adjust the harissa paste amount to control the dish’s spiciness.
• Try adding chopped roasted red peppers or olives for extra depth.
• For a vegan option, substitute halloumi with grilled tofu or a plant-based cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the halloumi to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi holds up well to baking because of its firm texture. You can try grilling firm tofu or using paneer as alternatives, but softer cheeses may melt and change the texture of the dish.

Is harissa paste very spicy?

Harissa paste can vary in heat depending on the brand and type used. Start with 1 tablespoon as directed and adjust to taste. If you prefer milder flavors, reduce the amount or omit it altogether.

Aubergine, halloumi & harissa skillet bake Recipe

Print Recipe

★★★★★

4.7 from 434 reviews

A delicious and comforting skillet bake featuring tender aubergine and salty halloumi cooked in a spicy harissa tomato sauce, perfect served with flatbreads, rice, or couscous for a flavorful vegetarian meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 large aubergine, sliced into rounds about ½cm thick
• 2 large garlic cloves, crushed

Pantry

• 2–4 tbsp olive oil, plus a drizzle
• 400g can chopped tomatoes
• 1 tbsp harissa paste
• ½ tsp caster sugar
• pinch of salt
• pinch of dried mint

Dairy

• 225g block halloumi, sliced into 8–9 pieces

To Serve

• Flatbreads, rice or couscous, to serve

Instructions

1. Prepare and Cook Aubergine: Heat 1 tbsp olive oil in a roughly 22cm ovenproof skillet or frying pan. Add the aubergine slices in a single layer (do this in batches if necessary) and cook for 2-3 minutes on each side until golden and softened. Add another 1 tbsp oil between batches as needed. Transfer cooked aubergine to a plate.
2. Make Harissa Tomato Sauce: If the pan is dry after cooking aubergine, add 1 tbsp olive oil. Fry the crushed garlic until sizzling but not coloured. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble for a minute, mashing the tomatoes slightly. Then remove the pan from heat and let the sauce cool slightly.
3. Arrange Ingredients in Skillet: Halve each halloumi piece (they may fall apart, which is fine). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato sauce, placing one or two halloumi pieces between each aubergine slice. Drizzle with a little more olive oil and sprinkle with dried mint.
4. Bake the Skillet: Cover the pan with foil and bake in a preheated oven at 180°C (160°C fan) or gas mark 4 for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the halloumi starts to brown.
5. Serve: Serve the aubergine, halloumi, and harissa tomato skillet bake hot with warm flatbreads, rice, or couscous on the side.

Notes

• Use an ovenproof skillet or frying pan so you can transfer it easily from stovetop to oven.
• Halloumi can be delicate when sliced in half; gentle handling is recommended.
• The harissa paste can be adjusted to your preferred spice level.
• This dish pairs wonderfully with fluffy couscous or warm flatbreads to soak up the sauce.
• For a vegan alternative, replace halloumi with firm tofu and use a vegan cheese substitute.

Keywords: aubergine skillet bake, halloumi recipes, harissa recipes, vegetarian Mediterranean dishes, easy dinner ideas