Name: Aubergine, Halloumi & Harissa Skillet Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2-4 tbsp olive oil, plus a drizzle for finishing; 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; Pinch of salt; Pinch of dried mint; 225g block halloumi, sliced into 8-9 pieces, halved; Flatbreads, rice, or couscous

Jump to Recipe

Introduction

This aubergine, halloumi, and harissa skillet bake is a vibrant and flavorful dish that combines tender roasted aubergine with spicy harissa and salty halloumi. Perfect for a comforting meal, it’s easy to prepare and pairs wonderfully with flatbreads, rice, or couscous.

Aubergine, Halloumi & Harissa Skillet Bake Recipe - Recipe Image

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

Step 1: Heat 1 tablespoon of olive oil in a roughly 22cm ovenproof skillet or frying pan. Add the aubergine slices in a single layer (you may need to cook them in batches). Cook for 2 to 3 minutes on each side until they are golden and softened. Add another tablespoon of oil between batches. Transfer the cooked aubergine to a plate.
Step 2: If the pan is dry, add another tablespoon of oil. Fry the crushed garlic until it sizzles but does not brown. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble for about a minute, gently squashing the tomatoes with the back of a spoon. Remove from the heat and allow to cool slightly.
Step 3: Meanwhile, halve each piece of halloumi (it’s okay if some pieces fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture. Make sure there is one or two pieces of halloumi between each aubergine slice.
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.
Step 5: Remove the foil and bake for an additional 5 to 10 minutes until the halloumi starts to brown. Serve warm with flatbreads, rice, or couscous.

Tips & Variations

For a milder flavor, reduce the amount of harissa paste or substitute with a mild chili paste.
Use fresh mint if available for a brighter taste.
You can add chopped bell peppers or zucchini to the tomato mixture for extra vegetables.
If you don’t have an ovenproof skillet, assemble the dish in a baking dish after cooking the aubergine and halloumi separately.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The halloumi might firm up after refrigeration, so reheating slowly helps maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

To make it vegan, replace the halloumi with a plant-based cheese or firm tofu. Adjust the seasoning to add a bit of saltiness, as halloumi provides a distinct salty flavor.

Is it necessary to use an ovenproof skillet?

An ovenproof skillet is ideal because you can cook on the stove and bake in the same pan. If you don’t have one, transfer the ingredients to a baking dish after cooking and bake as directed.