Aubergine, Halloumi & Harissa Skillet Bake Recipe

Introduction

This aubergine, halloumi & harissa skillet bake is a vibrant and flavorful dish perfect for a cozy meal. Combining smoky aubergine with spicy harissa and salty halloumi creates a delightful balance that is both satisfying and easy to prepare.

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 olive oil in a roughly 22cm ovenproof skillet or frying pan over medium heat. Add the aubergine slices in a single layer (you may need to do this in batches). Cook for 2-3 minutes on each side until they are just golden and softened. Add another tablespoon of oil between batches as needed. Transfer the cooked aubergine to a plate.
2. Step 2: If the pan is dry, add another tablespoon of oil. Fry the crushed garlic until it sizzles but does not brown. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble gently for about a minute, squashing the tomatoes slightly. Remove from heat and allow it to cool slightly.
3. Step 3: Meanwhile, halve each piece of halloumi (it’s okay if some pieces fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, making sure there are one or two halloumi pieces between each slice of aubergine.
4. Step 4: Drizzle a little more olive oil over the top and sprinkle with dried mint. 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 another 5-10 minutes until the halloumi is golden and starting to brown.
5. Step 5: Serve warm with flatbreads, rice, or couscous for a complete and delicious meal.

Tips & Variations

• For extra smoky flavor, try grilling the aubergine slices instead of frying them.
• Adjust the amount of harissa paste to control the spice level according to your preference.
• Fresh mint can be used instead of dried mint for a brighter herb note.
• Add chopped fresh coriander or parsley on serving for more fresh herb flavor.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. The texture of the halloumi may change slightly 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?

You can substitute the halloumi with firm tofu or a plant-based cheese alternative to make this dish vegan-friendly. You might also want to check the harissa paste ingredients to ensure it contains no animal products.

What can I serve with this skillet bake?

This dish pairs well with warm flatbreads, fluffy rice, or fluffy couscous, all of which help soak up the flavorful tomato and harissa sauce.

Aubergine, Halloumi & Harissa Skillet Bake Recipe

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4.5 from 117 reviews

This Aubergine, Halloumi & Harissa Skillet Bake is a flavorful Mediterranean-inspired dish featuring tender aubergine slices and salty halloumi cheese baked in a spicy tomato and harissa sauce. Cooked in a skillet and oven-baked to perfection, it’s ideal served with warm flatbreads, rice, or couscous for a satisfying vegetarian meal.

• Author: Lila
• 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 & Sauces

• 2–4 tbsp olive oil, plus a drizzle for finishing
• 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
• Pinch of dried mint

Cheese

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

Accompaniments

• Flatbreads, rice or couscous, to serve

Instructions

1. Prepare the aubergine: Heat 1 tablespoon of olive oil in a roughly 22cm ovenproof skillet or frying pan over medium heat. Add the aubergine slices in a single layer—if necessary, do this in batches to avoid overcrowding. Cook each slice for 2-3 minutes on both sides until they are just golden and softened. Add another tablespoon of olive oil between batches. When done, transfer the cooked aubergine slices to a plate.
2. Make the tomato and harissa sauce: If the skillet is dry after cooking the aubergine, add another tablespoon of olive oil. Fry the crushed garlic cloves until sizzling but not browned, about 1 minute. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture simmer and bubble for about 1 minute, mashing the tomatoes gently with the back of a spoon. Remove the pan from the heat and allow the sauce to cool slightly.
3. Prepare the halloumi and assemble: Meanwhile, halve each slice of halloumi. Don’t worry if pieces break apart—it adds to the rustic appeal. Arrange the aubergine and halloumi slices over the tomato mixture in overlapping concentric circles, alternating them so there are one or two halloumi pieces between each aubergine slice. Drizzle a little more olive oil on top and sprinkle with dried mint.
4. Bake the skillet dish: Cover the skillet with foil and place it in a preheated oven at 180°C (160°C fan) or gas mark 4. Bake for 20 minutes covered to allow flavors to meld and the cheese to warm through.
5. Finish baking: Remove the foil and continue baking for an additional 5-10 minutes until the halloumi starts to brown and develop a slight golden crust.
6. Serving suggestion: Serve the skillet bake hot with warm flatbreads, fluffy rice, or couscous to round out the meal.

Notes

• Use a heavy ovenproof skillet for even cooking and easy transfer to the oven.
• Adjust the amount of harissa paste depending on your preferred spice level.
• Halloumi browns nicely in the oven but can also be quickly grilled or pan-fried separately if desired.
• This dish is naturally vegetarian and pairs well with fresh herbs like parsley or coriander if available.
• For a vegan version, substitute halloumi with a firm tofu or vegan cheese alternative.

Keywords: aubergine skillet bake, halloumi recipes, harissa dishes, vegetarian mediterranean bake, easy oven bakes