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, spicy harissa, and salty halloumi creates a deliciously balanced and satisfying bake that’s easy to prepare in one pan.

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 tbsp olive oil in a roughly 22cm ovenproof skillet or frying pan. Add aubergine slices in a single layer (work in batches if needed). Cook for 2-3 minutes on each side until just golden and softened, adding another 1 tbsp oil between batches. Transfer cooked aubergine to a plate.
2. Step 2: If the pan is dry, add another 1 tbsp olive 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 it bubble gently for about a minute, squashing the tomatoes slightly. Remove from heat and let cool slightly.
3. Step 3: Meanwhile, halve each halloumi slice (they may fall apart, which is fine). Arrange the aubergine and halloumi pieces in overlapping concentric circles on top of the tomato mixture. Make sure there is one or two halloumi pieces between each aubergine slice.
4. Step 4: Drizzle a little more olive oil over the top and sprinkle with dried mint. Cover the skillet with foil and bake in a preheated oven at 180°C (160°C fan)/gas mark 4 for 20 minutes.
5. Step 5: Remove the foil and bake for another 5-10 minutes until the halloumi begins to brown. Serve warm with flatbreads, rice, or couscous.

Tips & Variations

• You can substitute halloumi with feta for a creamier texture, though it will soften more in the oven.
• Add chopped fresh herbs like parsley or coriander on top before serving for extra freshness.
• Adjust the harissa amount if you prefer a milder or spicier dish.
• Use a heavy, ovenproof skillet to ensure even cooking and easy transfer from stove to oven.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The aubergine and halloumi bake can be enjoyed cold or at room temperature, making it great for quick lunches as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes, chopped finely. Simmer them a little longer to create a saucier base, as fresh tomatoes release less liquid than canned.

What can I serve with this skillet bake?

This dish pairs wonderfully with warm flatbreads, fluffy rice, or couscous. You can also serve it alongside a crisp green salad for a lighter meal.

Aubergine, Halloumi & Harissa Skillet Bake Recipe

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★★★★★

4.9 from 115 reviews

A delicious and hearty aubergine, halloumi, and harissa skillet bake that combines tender roasted aubergine rounds with spicy harissa tomato sauce and salty halloumi cheese. Perfect for a satisfying vegetarian meal served alongside flatbreads, rice, or couscous.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Sauce

• 2–4 tbsp olive oil, plus a drizzle for finishing
• 1 large aubergine, sliced into rounds about ½ cm thick
• 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

Serving Suggestions

• Flatbreads, rice or couscous, to serve

Instructions

1. Cook Aubergine: Heat 1 tbsp olive oil in a roughly 22cm ovenproof skillet or frying pan. Add the aubergine slices in a single layer (do this in batches if necessary). Cook each side for 2-3 minutes until just golden and softened, adding another 1 tbsp olive oil between batches if the pan dries out. Transfer the cooked aubergine to a plate.
2. Prepare Sauce: If the pan is dry, add another 1 tbsp olive oil and fry the crushed garlic cloves until sizzling but not browned. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble gently for about a minute while squashing the tomatoes slightly. Then remove from heat and allow to cool slightly.
3. Arrange Ingredients: Halve each piece of halloumi (don’t worry if they fall apart). Layer the aubergine and halloumi slices in overlapping concentric circles on top of the tomato-harissa mixture in the skillet, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little extra olive oil and sprinkle the dried mint evenly over the top.
4. Bake: 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 a further 5-10 minutes until the halloumi starts to brown.
5. Serve: Remove from oven and serve the skillet bake hot with warm flatbreads, rice, or couscous.

Notes

• You can adjust the amount of harissa paste depending on your preferred spice level.
• Using an ovenproof skillet makes it easier to cook and bake in the same pan, but if you don’t have one, use a frying pan for cooking and transfer to a baking dish.
• To keep the aubergine from absorbing too much oil, avoid overcrowding the pan and cook in batches.
• Leftover skillet bake tastes great reheated and can be stored in the fridge for up to 2 days.

Keywords: aubergine recipe, halloumi bake, harissa skillet, vegetarian Mediterranean dish, baked halloumi recipe