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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.
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

Ingredients

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

Instructions

  • 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.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 260kcal | Carbohydrates: 16g | Protein: 13g | Fat: 16g | Saturated Fat: 11g | Sodium: 751mg | Potassium: 589mg | Fiber: 5g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 15.2mg | Calcium: 567mg | Iron: 3.2mg