Healthy Halloumi Bake with Aubergine

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This vegetarian halloumi bake recipe is the perfect way to use this delicious salty cheese! The halloumi is layered on top of tomato and aubergine and cooked until browned and crispy.

This healthy halloumi bake is inspired by one of my all time favourite halloumi recipes (and one of the most popular here on the blog), this tomato and halloumi bake with courgette.

I decided to change it up a bit and use aubergine and it works so well.

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Overhead shot of halloumi bake on a patterned cloth with bread and basil

Side angle shot of halloumi bake in a green baking dish on a patterned cloth

It starts off in the same way, with onions and garlic, but then you add chopped aubergine and gently cook it in a richly spiced tomato sauce until it’s super soft and almost creamy.

I love when aubergine goes like that. It’s really the only way to eat it I think. I’ve made plenty of aubergine recipes for the blog and it’s truly one of my favourite vegetables.

Overhead shot of halloumi bake in a bowl on a grey background

My favourite thing about this recipe is that flavour combination of the rich tomato sauce and salty cheese, it’s honestly one that you won’t forget.

I swear you will absolutely love it!

Overhead shot of halloumi bake with a spoonful taken on a patterned cloth

Why we love this aubergine and halloumi bake:

  • It’s a comforting vegetarian recipe so it’s perfect for when you’re avoiding meat
  • It’s an easy weeknight dinner which is full of flavour and plenty of healthy ingredients
  • The whole thing takes about 40 minutes from start to finish 

Blue bowl of a portion of halloumi bake with bread

Halloumi Bake with Aubergine Ingredients:

To make this healthy halloumi bake you will need:

  • Onion and Garlic: How all good recipes start!
  • Aubergine: Chopped into cubes. If you want to try a version of this recipe with a different vegetable then make sure you try out my version of this halloumi bake with courgette.
  • Chopped Tomatoes & Tomato Puree: So that you can make that rich tomatoey sauce 🧡
  • Spices: I love to add turmeric, cumin, smoked paprika and chilli flakes to this halloumi bake. You could try a more classic Italian flavour if you prefer with oregano and thyme or even go Mexican with some coriander and chilli powder!
  • Halloumi: My all time favourite cheese (possibly even favourite food!). If you love it too then make sure you check out my halloumi recipes collection.
  • Fresh Basil: To serve. If you don’t have any then feel free to use another fresh herb you have on hand, parsley would be delicious.

Overhead shot of halloumi bake on a patterned cloth

Side angle shot of halloumi bake in a green baking dish

How to make this Halloumi Bake with Aubergine:

To make this simple halloumi bake you need to:

  1. Fry the aromatics and aubergine. Heat the oil, fry the onion, garlic and aubergine then add all the spices and tomato puree.
  2. Add the tomatoes and simmer. Plus a little water and simmer for 15 minutes until you have a lovely rich and thickened sauce.
  3. Transfer into a baking dish and add halloumi slices. Bake until the halloumi is browned and serve with crusty bread.

Equipment you need to make this recipe…

Halloumi bake in a green baking dish

Overhead shot of a bowl of halloumi bake with bread on a grey background

Halloumi Bake Variations

You could make plenty of changes to this halloumi bake to make it just how you like it!

  • Add some beans. This would work amazingly with chickpeas or butter beans added to the tomato mixture before transferring to a baking dish.
  • Make it meaty. Some minced beef would be lovely in here, fry it with the onion and garlic before adding all the other ingredients.
  • Bulk it out. Try adding some cooked lentils to the tomato sauce to make it extra filling.

Close up side angle shot of halloumi bake in a green baking dish

Blue bowl of halloumi bake with bread on a marble background

Want more? Try these other halloumi recipes!


If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Pressure Cooker Smoky Lentil Stew

Add leftover smoked paprika to this simple vegetarian stew!

Bowl of pressure cooker lentil stew on a mat over a marble background

One Pot Cheese and Tomato Pasta Bake

Any leftover basil can be used up in this one pot pasta bake

One pot cheese and tomato pasta bake with a spoonful being taken

Overhead shot of halloumi bake on a patterned cloth

Halloumi Bake with Aubergine

This vegetarian halloumi bake recipe is the perfect way to use this delicious salty cheese! The halloumi is layered on top of tomato and aubergine and cooked until browned and crispy.
4.64 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 260kcal
Author: Amy Fulwood


  • 1 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 Aubergine chopped
  • 1 tbsp Tomato Puree
  • 1 tbsp Turmeric
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • Pinch Chilli Flakes
  • Salt and Pepper
  • 1 400g tin Chopped Tomatoes
  • 200 g Halloumi sliced
  • Basil to serve


  • Heat the oven to 200°C/400°F. Heat the oil over a medium heat. Add the onion and fry for a couple of minutes then add the garlic, aubergine, tomato puree, turmeric, cumin, smoked paprika and chilli flakes and cook for 10 minutes.
  • Add the tin of tomatoes and fill the tin up halfway with water and add that too. Simmer for 10-15 minutes until the aubergine is really soft.
  • Tip into a baking dish and top with the slices of halloumi and place in the over for 5-10 minutes until browned. Serve sprinkled with basil.
Nutrition Facts
Halloumi Bake with Aubergine
Amount Per Serving
Calories 260 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Sodium 751mg31%
Potassium 589mg17%
Carbohydrates 16g5%
Fiber 5g20%
Sugar 8g9%
Protein 13g26%
Vitamin A 430IU9%
Vitamin C 15.2mg18%
Calcium 567mg57%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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  • Reply
    Cliona Keane
    08/11/2018 at 10:25 AM

    5 stars
    This has my mouth watering! I love cooking with halloumi and it goes so well with aubergine!

    • Reply
      08/11/2018 at 10:29 AM

      Thanks Cliona!

  • Reply
    Jacqueline Meldrum
    08/11/2018 at 11:56 AM

    5 stars
    What a great idea and it look delicious. I remember making a bake like this years ago, but I didn’t have the halloumi on top so of course it didn’t crisp and brown. Doh!

  • Reply
    Danielle Wolter
    08/11/2018 at 12:17 PM

    5 stars
    This sounds so incredibly delicious Amy! I love casserole type bake dishes like this. Especially with a nice salty cheese – YUM!

  • Reply
    Kelly Anthony
    08/11/2018 at 12:40 PM

    5 stars
    This will make a perfect weeknight meal for the family. The crispy cheese on top seals the deal for me and I can’t wait to make it.

  • Reply
    Lisa Huff
    08/11/2018 at 1:05 PM

    5 stars
    LOVE halloumi! Would never have thought of making anything like this. Genius! Now I’m checking out all your other halloumi recipes…

  • Reply
    14/02/2019 at 5:57 PM

    5 stars
    Very delicious! I doubled up on the spices because the spicier the better for me, but the rest was perfect! I never would’ve thought to add halloumi, but the flavour combo was awesome. I am wondering though – the halloumi didn’t get brown but instead started melting, do you have any idea why?

    Thank you for the recipe!

    • Reply
      02/06/2020 at 7:00 PM

      I turned the oven right up and put the dish on the top shelf for an extra 5-10 minutes, nice and golden then!

  • Reply
    02/06/2020 at 6:58 PM

    5 stars
    Went down an absolute treat here! I didn’t actually see the full ingredients list and instructions until afterwards when I scrolled further down the page, but that actually made it more fun 🙂
    Love that you can make so many variations too! Thank you!

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