Aubergine, Halloumi & Harissa Skillet Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
