Aubergine, Halloumi & Harissa Skillet Bake

Recipe Details

Preparation Time

10 mins

Cooking Time

40 mins

Ingredients

• 2-4 tbsp olive oil
• 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 for serving

Method

1. Preheat the oven to 180C/160C fan/gas 4.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium heat.
3. Sear the aubergine slices until golden and softened, flipping halfway through. Transfer to a plate.
4. Add another 1 tbsp olive oil if necessary, then fry the garlic until sizzling but not coloured.
5. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt.
6. Bubble for a minute, squashing the tomatoes slightly. Remove from heat and let cool slightly.
7. Arrange the aubergine slices in overlapping concentric circles on top of the tomato mixture.
8. Place the halloumi slices between each aubergine slice to create gaps. Drizzle with oil and sprinkle with dried mint.
9. Cover the skillet with foil and bake for 20 minutes, then remove the foil and continue baking for an additional 5-10 minutes until the halloumi is lightly browned.
10. Serve hot with flatbreads, rice or couscous.