Description
This Aubergine, Halloumi & Harissa Skillet Bake is a flavorful and satisfying vegetarian dish featuring tender aubergine slices and salty halloumi baked in a spicy harissa-infused tomato sauce. Perfectly cooked in an ovenproof skillet, this recipe combines smoky, tangy, and savory flavors, making it a great main or side served with flatbreads, rice, or couscous.
Ingredients
Scale
Vegetables & Aromatics
- 1 large aubergine, sliced into ½cm thick rounds
- 2 large garlic cloves, crushed
Pantry Items
- 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 and halved
To Serve
- Flatbreads, rice, or couscous
Instructions
- Prepare and fry aubergines: Heat 1 tbsp olive oil in a roughly 22cm ovenproof skillet or frying pan over medium heat. Add aubergine slices in a single layer, working in batches if needed. Cook each side for 2-3 minutes until golden and softened, adding another tablespoon of oil between batches. Transfer cooked aubergine to a plate.
- Cook the harissa tomato sauce: If the pan is dry after frying the aubergines, add another tablespoon of olive oil. Fry the crushed garlic cloves until sizzling but not browned. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let it bubble for about a minute while gently squashing the tomatoes, then remove from heat and allow to cool slightly.
- Assemble the skillet bake: Meanwhile, halve each slice of halloumi (don’t worry if they fall apart). Arrange the aubergine and halved halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle a little more olive oil over the top and sprinkle with dried mint.
- Bake the dish: Cover the skillet with foil and bake in a preheated oven at 180°C (160°C fan or gas mark 4) for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the halloumi starts to brown and crisp.
- Serve: Remove from the oven and serve warm with flatbreads, rice, or couscous for a complete and hearty meal.
Notes
- You can adjust the amount of harissa paste depending on your preferred spice level.
- If you don’t have an ovenproof skillet, you can transfer the tomato mixture and layered ingredients to an ovenproof dish before baking.
- For a gluten-free option, serve with rice or gluten-free couscous instead of flatbreads.
- Make sure to use a good quality halloumi for the best browning and flavor.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: aubergine, eggplant, halloumi, harissa, skillet bake, vegetarian, Mediterranean, baked dish, tomato sauce
