Aubergine, Halloumi & Harissa Skillet Bake Recipe
Introduction
This aubergine, halloumi & harissa skillet bake is a vibrant and satisfying vegetarian dish full of bold flavors. Roasted aubergine and salty halloumi combine with a spicy, tangy harissa tomato sauce to create a perfect meal served with flatbreads or grains. It’s simple to make and sure to impress at any table.
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
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, working in batches if needed. Cook for 2-3 minutes on each side until golden and softened, adding another tablespoon of oil between each batch. Transfer the cooked aubergine to a plate.
- Step 2: If the pan is dry, add 1 more tablespoon of olive 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, breaking down the tomatoes slightly. Remove from the heat and let 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, placing one or two pieces of halloumi between each aubergine slice. Drizzle with a little olive oil and sprinkle with dried mint.
- Step 4: Cover the pan with foil and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 20 minutes. Remove the foil and bake for a further 5-10 minutes until the halloumi starts to brown.
- Step 5: Serve the bake hot with warm flatbreads, rice, or couscous for a complete meal.
Tips & Variations
- For extra smoky flavor, roast the aubergine slices under a grill instead of frying.
- Try adding fresh herbs like coriander or parsley on top before serving for a fresh finish.
- Use mild or extra spicy harissa paste according to your heat preference.
- You can substitute halloumi with feta if you prefer a crumbly texture.
Storage
Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The aubergine may soften further after storage, but the flavors will deepen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese instead of halloumi?
Yes, feta is a good substitute though it is crumblier and less firm when cooked. You could also try paneer if you want a milder flavor and similar texture.
Is this dish suitable for freezing?
This skillet bake can be frozen, but the aubergine and halloumi textures may change slightly after thawing. Freeze in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.
PrintAubergine, Halloumi & Harissa Skillet Bake Recipe
This Aubergine, Halloumi & Harissa Skillet Bake is a vibrant and hearty Mediterranean-inspired dish featuring tender aubergine slices and salty halloumi cheese baked in a spicy harissa tomato sauce. Perfect as a comforting vegetarian dinner served alongside warm flatbreads, rice, or couscous.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 large aubergine, sliced into rounds about ½cm thick
- 2 large garlic cloves, crushed
- 400g can chopped tomatoes
Spices & Seasonings
- 1 tbsp harissa paste
- ½ tsp caster sugar
- pinch of dried mint
- Pinch of salt
Dairy
- 225g block halloumi, sliced into 8–9 pieces
Oils & Others
- 2–4 tbsp olive oil, plus a drizzle for finishing
To Serve
- Flatbreads, rice or couscous
Instructions
- Prepare & Cook Aubergine: Heat 1 tbsp olive oil in a roughly 22cm ovenproof skillet or frying pan over medium heat. Add aubergine slices in a single layer (cook in batches if needed) and fry for 2-3 minutes on each side until golden and softened. Add another tablespoon of oil between batches as required. Transfer cooked aubergine to a plate.
- Cook Garlic & Tomato Sauce: If the pan is dry after aubergine cooking, add another 1 tbsp olive oil. Fry the crushed garlic cloves until sizzling and fragrant but not browned. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the sauce bubble and gently simmer for about one minute, crushing the tomatoes slightly. Remove from heat and allow to cool slightly.
- Assemble the Skillet Bake: Halve each slice of halloumi (they may fall apart, which is fine). Arrange aubergine and halloumi slices in overlapping concentric circles on top of the tomato and harissa sauce, placing one or two halloumi pieces between each aubergine slice. Drizzle with a little extra olive oil and sprinkle with dried mint.
- Bake Covered: Cover the skillet with foil and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 20 minutes.
- Bake Uncovered to Brown: Remove the foil and continue baking uncovered for an additional 5-10 minutes until the halloumi begins to brown and develop a golden crust.
- Serve: Serve the skillet bake hot with warm flatbreads, rice, or couscous for a complete meal that highlights the bold flavors and satisfying textures.
Notes
- Cooking aubergine in batches ensures even browning without overcrowding the pan.
- Adjust harissa paste quantity if you prefer milder or spicier flavors.
- Using an ovenproof skillet eliminates the need to transfer the dish for baking.
- Halloumi may soften during baking; cutting into halves helps the cheese meld with the sauce texture.
- Serve immediately for the best texture and flavor.
Keywords: aubergine, eggplant, halloumi, harissa, skillet bake, vegetarian recipe, Mediterranean dish, baked cheese, spicy tomato sauce, oven skillet
