GF, VEG, NF
This is seriously one of the most satisfying, comforting dishes I have ever made and goes off like a hit when I’ve made it for family and friends. It’s fulfilling, scrumptious and the halloumi on top when it browns to a crispy edge and gooey inside…. drool worthy! Its also an incredibly malleable recipe, I often use whatever herbs I have on hand such as thyme instead of oregano, or harissa paste instead of tomato paste and honey or maple syrup over pomegranate molasses. The world (or pantry!) is your oyster of endless possibilities! Serve hot with rice, a chunk of fluffy sourdough bread or simply on its own- it’s so delicious it deserves to be the star of the show!
Halloumi & Aubergine Bake
Serves 4
Ingredients
-1/2 an onion, diced
-3 garlic cloves, minced
-1 chilli, minced
-2 aubergine/eggplant, cubed
-1-2 tomatoes, diced
-2 tsp oregano
-1 tsp smoked paprika
-1/2 tsp cinnamon
-1 tsp ground cumin
-1 tbsp tomato paste (or sub harissa paste)
-1 can chopped tomatoes
-1 tbsp Pomegranate molasses (sub with honey/ maple syrup)
-1 block halloumi cheese, sliced
Method
1. Preheat oven to 220C. Sauté the onion, garlic and chili until slightly caramelized.
2. Add the fresh tomato, aubergine and spices. Cook for 5 minutes until tomatoes are softened.
3. Pour in the chopped tomatoes and mix. Allow to bubble and cook until aubergines are soft. Pour in the pomegranate molasses near the end of the dish.
4. Pour mixture in a shallow tray, spreading it evenly along the bottom. Place the halloumi in rows along the top.
5. Put in the oven for 20-25 minutes OR until halloumi is browned to your liking.
Serve hot with yoghurt, parsley, or tahini!
TOP TIP: Just like a good chilli, the flavours of the aubergine and tomato bake taste EVEN better the next day reheated!