Eggplant, Harissa, and Halloumi Skillet Bake
Eggplant, Harissa, and Halloumi Skillet Bake



  • 4 tbsp olive oil
  • 1 eggplant, sliced into rounds
  • 2 crushed garlic cloves
  • 400g tin of chopped tomatoes
  • 1 tbsp harissa
  • ½ tsp sugar
  • 225g halloumi, sliced
  • Pinch of dried mint
  • Garlic flatbreads, to serve
  • Heat 1 tbsp of oil in an ovenproof frying pan, add the eggplant slices in a single layer - you’ll need to do this in batches - and cook for 3 mins on each side until golden. Transfer to a plate. Add another tbsp of oil, and fry the garlic for a minute or two. Stir in the harissa, tomatoes, sugar, and some seasoning, and allow to bubble away for a couple of minutes. Remove from the heat to slightly cool.
  • Cut the halloumi slices in half. Arrange the eggplant and halloumi pieces in overlapping concentric circles on top of your tomato mix, ensuring there’s at least one piece of halloumi between each eggplant slice. Drizzle with oil, sprinkle with mint, then cover the pan with foil and bake for 20 mins. Remove the foil, bake for 10 mins more, and serve with garlic flatbreads.
40 mins
2 serving

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