Name: Aubergine, Halloumi & Harissa Skillet Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
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; Pinch of dried mint; 225g block halloumi, sliced into 8-9 pieces; Flatbreads, rice or couscous

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Introduction

This aubergine, halloumi & harissa skillet bake is a flavorful, comforting dish that combines tender aubergine with spicy harissa and salty halloumi cheese. It’s perfect for a cozy dinner served with flatbreads, rice, or couscous.

The dish in a black cast iron pan shows many layers of cooked eggplant slices with dark purple edges and golden browned centers, layered with lighter, golden-brown pieces of cheese or tofu, and small spots of rich red tomato sauce peeking through. The eggplant and cheese layers are arranged in an overlapping circular pattern, with some black pepper sprinkled on top. The pan sits on a white marbled surface, next to folded white cloth and a spoon near the bottom right side. Some stacked flatbreads are visible on the left edge of the image. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 1 tablespoon of olive oil in a roughly 22cm ovenproof skillet or frying pan. Add the aubergine slices in a single layer, cooking in batches if needed. Fry for 2-3 minutes on each side until just golden and softened, adding another tablespoon of oil between each batch. Transfer cooked aubergine to a plate.
Step 2: If the pan is dry, add another tablespoon of olive oil. Fry the crushed garlic until sizzling but not coloured. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Let the mixture bubble for a minute, crushing the tomatoes with the back of a spoon. Remove from the heat and let cool slightly.
Step 3: Meanwhile, halve each piece of halloumi (they may fall apart, which is fine). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture in the pan, placing one or two pieces of halloumi between each aubergine slice.
Step 4: Drizzle a little more olive oil over the top and sprinkle with dried mint. Cover the pan with foil and bake 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 starts to brown.
Step 5: Serve the skillet bake warm with flatbreads, rice, or couscous.

Tips & Variations

For extra smokiness, try adding a pinch of smoked paprika to the tomato sauce.
You can substitute halloumi with feta for a softer, tangier flavor.
Use fresh mint if available for a brighter garnish.
If you don’t have an ovenproof pan, transfer the tomato mixture and toppings to a baking dish before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The aubergine may soften further after reheating, which enhances the overall texture.

How to Serve

A round black cast iron pan is filled with cooked slices of eggplant and cheese arranged in two visible overlapping layers, alternating between the dark purple-brown eggplant slices with a slightly crispy texture and light golden-brown cheese pieces that are soft and slightly browned. There are small bits of red tomato sauce scattered unevenly between the layers, adding a splash of color. The dish is sprinkled with black pepper and herbs. The pan sits on a white marbled surface partly covered with a light gray cloth, with stacked flatbreads in the top left corner and a metal spoon at the lower right edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can omit the halloumi or substitute it with a firm tofu or a plant-based cheese alternative to make this recipe vegan-friendly.

Is harissa very spicy?

Harissa has a moderate heat level with smoky and aromatic flavors. You can adjust the amount used depending on your spice tolerance or substitute it with a milder chili paste if preferred.