Aubergine, 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
Scale
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
