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Halloumi bake recipe
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Plump aubergine is cooked slowly in a rich pesto, paprika and cumin-spiced tomato sauce, until satisfyingly soft and tender. It's then topped with creamy halloumi and baked until gooey and golden. This one-pot meal takes a little time to make, but the delicious results are totally worth it. Give this easy halloumi recipe a go! See method
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, roughly chopped
- 3 aubergines, halved and chopped into 1inch cubes
- 2 x 400g tins chopped tomatoes
- 3 tbsp sundried tomato pesto
- 1½ tsp dry oregano
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp chilli powder
- 400g halloumi, sliced into ½cm pieces
- handful torn basil leaves
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1940kj
468kcal
23%
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Fat
34g
49%
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Saturates
18g
92%
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Sugars
12g
14%
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Salt
3.8g
64%
of the reference intake
Carbohydrate 14.2g
Protein 27g
Fibre 3.8g
Method
- Heat the oil in a large pan over a medium heat. Add the onion and cook for 4-5 mins, stirring occasionally, until brown.
- Add the garlic and mix well. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Mix well.
- Add 200ml of just-boiled water and mix. Bring to the boil, cover, reduce the heat to low, and cook for 1 hr, or until the aubergine cubes are soft and tender, and the sauce is thick.
- Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Add half the basil to the aubergines and mix well. Arrange the halloumi slices over the top of the aubergines and cook for 15-20 mins, until the cheese is golden. Top with the remaining basil and serve immediately.
See more Cheese recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.