AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE - BBC GOOD FOOD
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Provided by Cassie Best
Categories Dinner
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
- If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
- Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
Nutrition Facts : Calories 546 calories, FatContent 39 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 3.5 milligram of sodium
AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE - BBC GOOD FOOD
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Provided by Cassie Best
Categories Dinner
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
- If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
- Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
Nutrition Facts : Calories 546 calories, FatContent 39 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 3.5 milligram of sodium
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