Aubergine, Halloumi & Harissa Skillet Bake Recipe

Introduction

This aubergine, halloumi, and harissa skillet bake is a vibrant, flavorful dish perfect for a cozy meal. Combining tender aubergine slices with spicy harissa tomato sauce and golden halloumi creates a comforting, easy-to-make bake that pairs wonderfully with flatbreads, rice, or couscous.

Ingredients

• 2-4 tbsp olive oil, plus a drizzle
• 1 large aubergine, sliced into rounds about ½cm thick
• 2 large garlic cloves, crushed
• 400g can chopped tomatoes
• 1 tbsp harissa paste
• ½ tsp caster sugar
• 225g block halloumi, sliced into 8-9 pieces
• pinch of dried mint
• flatbreads, rice, or couscous, to serve

Instructions

1. Step 1: Heat 1 tablespoon of oil in a roughly 22cm ovenproof skillet or frying pan. Add aubergine slices in a single layer (you may need to cook in batches). Cook each side for 2-3 minutes until lightly golden and softened, adding an extra tablespoon of oil between batches. Transfer cooked aubergine to a plate.
2. Step 2: If the pan is dry, add another tablespoon of oil. Fry the crushed garlic until sizzling but not browned. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble for a minute while gently squashing the tomatoes. Remove from heat and let cool slightly.
3. Step 3: Meanwhile, halve each halloumi slice. Arrange the aubergine and halloumi pieces in overlapping concentric circles over the tomato mixture, placing one or two halloumi pieces between each aubergine slice. Drizzle with a little more oil and sprinkle the dried mint on top.
4. Step 4: Cover the pan with foil and bake in a preheated oven at 180°C (160°C fan/gas mark 4) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the halloumi begins to brown. Serve warm with flatbreads, rice, or couscous.

Tips & Variations

• For extra smoky flavor, grill the aubergine slices instead of frying.
• Adjust the amount of harissa paste to suit your preferred spice level.
• Adding fresh herbs like cilantro or parsley before serving can brighten the dish.
• Use low-fat halloumi if you want a lighter version, but note it might brown less.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The halloumi may become firmer after reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

To make it vegan, substitute the halloumi with firm tofu or a plant-based cheese alternative that grills well.

What can I serve with this skillet bake?

This dish pairs beautifully with warm flatbreads, fluffy rice, or couscous to soak up the flavorful sauce.

Aubergine, Halloumi & Harissa Skillet Bake Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This Aubergine, Halloumi & Harissa Skillet Bake is a flavorful Mediterranean-inspired vegetarian dish featuring tender aubergine slices, spicy harissa-infused tomato sauce, and golden-brown halloumi cheese baked to perfection. Served with warm flatbreads, rice, or couscous, it’s perfect for a hearty, comforting meal that’s rich in texture and bold flavors.

• Author: Daniel
• 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 1x2x3x

Vegetables & Sauce

• 2–4 tbsp olive oil, plus a drizzle
• 1 large aubergine, sliced into ½cm thick rounds
• 2 large garlic cloves, crushed
• 400g can chopped tomatoes
• 1 tbsp harissa paste
• ½ tsp caster sugar
• Pinch of salt
• Pinch of dried mint

Cheese

• 225g block halloumi, sliced into 8–9 pieces and halved

To Serve

• Flatbreads, rice or couscous

Instructions

1. Prepare Aubergine: Heat 1 tbsp olive oil in a 22cm ovenproof skillet or frying pan over medium heat. Add aubergine slices in a single layer (cook in batches if needed). Fry for 2-3 minutes on each side until golden and softened, adding another 1 tbsp olive oil between batches. Transfer cooked aubergine to a plate.
2. Make Harissa Tomato Sauce: If the skillet is dry, add another 1 tbsp olive oil. Add crushed garlic cloves and fry until sizzling and fragrant but not browned. Stir in chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the sauce bubble gently for about one minute while squashing some tomatoes to break them down. Remove from heat and let it cool slightly.
3. Arrange Aubergine and Halloumi: Halve each halloumi slice. On top of the tomato sauce in the skillet, arrange the aubergine and halloumi slices in overlapping concentric circles, making sure there is one or two halloumi pieces between each aubergine slice. Drizzle with a little olive oil and sprinkle with dried mint.
4. Bake the Dish: Cover the skillet with foil and bake in a preheated oven at 180°C (160°C fan)/gas mark 4 for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes, until the halloumi is golden and starting to brown on top.
5. Serve: Remove from oven and serve warm with accompanying flatbreads, rice, or couscous.

Notes

• Cooking aubergine in batches prevents overcrowding and ensures even browning.
• Use an ovenproof skillet to go from stovetop to oven easily without transferring dishes.
• If you prefer less spice, reduce the harissa paste amount or use mild harissa.
• Pinching the tomatoes while simmering helps develop a thicker, more flavorful sauce.
• Halloumi browns nicely when baked uncovered; keep an eye during the final stage to avoid burning.
• Serve with fresh herbs like coriander or parsley for added freshness if desired.

Keywords: aubergine, eggplant, halloumi, harissa, skillet bake, vegetarian, Mediterranean, oven-baked, tomato sauce, easy dinner