Author: Amy Fulwood | Published: | Modified:
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This vegetarian halloumi bake recipe is the perfect way to use this delicious salty cheese! The halloumi is layered on top of tomato and aubergine and cooked until browned and crispy.
This healthy halloumi bake is inspired by one of my all time favourite halloumi recipes (and one of the most popular here on the blog), this tomato and halloumi bake with courgette.
I decided to change it up a bit and use aubergine and it worksso well.
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It starts off in the same way, with onions and garlic, but then you add chopped aubergine and gently cook it in a richly spiced tomato sauce until it's super soft and almost creamy.
I love when aubergine goes like that. It's really the only way to eat it I think. I've made plenty of aubergine recipes for the blog and it's truly one of my favourite vegetables.
My favourite thing about this recipe is that flavour combination of the rich tomato sauce and salty cheese, it's honestly one that you won't forget.
I swear you will absolutely love it!
For a similar flavour profile with slightly different ingredients try out these baked lentils with feta as well!
Why we love this aubergine and halloumi bake:
- It's acomforting vegetarian recipe so it's perfect for when you're avoiding meat
- It's aneasy weeknight dinner which is full of flavour and plenty of healthy ingredients
- The whole thing takes about40 minutes from start to finish
Halloumi Bake with Aubergine Ingredients:
To make this healthy halloumi bake you will need:
- Onion and Garlic:How all good recipes start!
- Aubergine: Chopped into cubes. If you want to try a version of this recipe with a different vegetable then make sure you try out my version of this halloumi bake with courgette.
- Chopped Tomatoes & Tomato Puree:So that you can make that rich tomatoey sauce🧡
- Spices:I love to add turmeric, cumin, smoked paprika and chilli flakes to this halloumi bake. You could try a more classic Italian flavour if you prefer with oregano and thyme or even go Mexican with some coriander and chilli powder!
- Halloumi:My all time favourite cheese (possibly even favourite food!). If you love it too then make sure you check out my halloumi recipes collection.
- Fresh Basil:To serve. If you don't have any then feel free to use another fresh herb you have on hand, parsley would be delicious.
How to make this Halloumi Bake with Aubergine:
To make this simple halloumi bake you need to:
- Fry the aromatics and aubergine.Heat the oil, fry the onion, garlic and aubergine then add all the spices and tomato puree.
- Add the tomatoes and simmer.Plus a little water and simmer for 15 minutes until you have a lovely rich and thickened sauce.
- Transfer into a baking dish and add halloumi slices.Bake until the halloumi is browned and serve with crusty bread.
Halloumi Bake Variations
You could make plenty of changes to this halloumi bake to make it just how you like it!
- Add some beans.This would work amazingly with chickpeas or butter beans added to the tomato mixture before transferring to a baking dish.
- Make it meaty. Some minced beef would be lovely in here, fry it with the onion and garlic before adding all the other ingredients.
- Bulk it out.Try adding some cooked lentils to the tomato sauce to make it extra filling.
Want more? Try these other halloumi recipes!
- Roasted Asparagus with Tomatoes, Halloumi Cheese & Sherry Vinaigrette
- Baked Halloumi with Winter Panzanella
- Roasted Halloumi Fajitas
- Harissa Halloumi Salad with Couscous
- Halloumi Pasta with Tahini Dressing
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS HALLOUMI BAKE WITH AUBERGINE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Pressure Cooker Smoky Lentil Stew
Add leftover smoked paprika to this simple vegetarian stew!
One Pot Cheese and Tomato Pasta Bake
Any leftover basil can be used up in this one pot pasta bake
Recipe
Halloumi Bake with Aubergine
This vegetarian halloumi bake recipe is the perfect way to use this delicious salty cheese! The halloumi is layered on top of tomato and aubergine and cooked until browned and crispy.
4.47 from 28 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 260kcal
Author: Amy Fulwood
Ingredients
- 1 tablespoon Vegetable Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 1 Aubergine chopped
- 1 tablespoon Tomato Puree
- 1 tablespoon Turmeric
- 1 tablespoon Cumin
- 1 teaspoon Smoked Paprika
- Pinch Chilli Flakes
- Salt and Pepper
- 1 400g tin Chopped Tomatoes
- 200 g Halloumi sliced
- Basil to serve
UK Measures - US Measures
Instructions
Heat the oven to 200°C/400°F. Heat the oil over a medium heat. Add the onion and fry for a couple of minutes then add the garlic, aubergine, tomato puree, turmeric, cumin, smoked paprika and chilli flakes and cook for 10 minutes.
Add the tin of tomatoes and fill the tin up halfway with water and add that too. Simmer for 10-15 minutes until the aubergine is really soft.
Tip into a baking dish and top with the slices of halloumi and place in the over for 5-10 minutes until browned. Serve sprinkled with basil.
Nutrition Facts
Halloumi Bake with Aubergine
Amount Per Serving
Calories 260Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Sodium 751mg31%
Potassium 589mg17%
Carbohydrates 16g5%
Fiber 5g20%
Sugar 8g9%
Protein 13g26%
Vitamin A 430IU9%
Vitamin C 15.2mg18%
Calcium 567mg57%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!
Like the look of this recipe? Make sure you pin it for later!
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Reader Interactions
Comments
Caroline says
Very tasty and easy to make, a lovely midweek meal that I'd happily serve as an informal supper for friends too. I went down the Italian seasoning option rather than cumin and turmeric and it was yum; mine looked like the recipe pictures too! If I was going to be picky I'd say the quantity is a bit meagre for 4 servings, but perhaps that depends on the size of aubergine available (mine was a smallish medium sized aubergine). I'll definitely make this again, but if feeding 4 will bulk it up with beans or lentils (and perhaps a few olives) as suggested.Reply
Arlene says
It's delicious my family loves it ☺️Reply
Jennifer L Keane says
This is delicious and easy recipe. I added cooked lentils for protein. Make sure to add plenty of salt.Reply
Marion says
I put some courgettes in it too. It was lovely
Reply
Emma says
Went down an absolute treat here! I didn’t actually see the full ingredients list and instructions until afterwards when I scrolled further down the page, but that actually made it more fun 🙂
Love that you can make so many variations too! Thank you!Reply
Matilda says
Very delicious! I doubled up on the spices because the spicier the better for me, but the rest was perfect! I never would've thought to add halloumi, but the flavour combo was awesome. I am wondering though - the halloumi didn't get brown but instead started melting, do you have any idea why?Thank you for the recipe!
Reply
Emma says
I turned the oven right up and put the dish on the top shelf for an extra 5-10 minutes, nice and golden then!
Reply
Lisa Huff says
LOVE halloumi! Would never have thought of making anything like this. Genius! Now I'm checking out all your other halloumi recipes...Reply
Kelly Anthony says
This will make a perfect weeknight meal for the family. The crispy cheese on top seals the deal for me and I can't wait to make it.Reply
Danielle Wolter says
This sounds so incredibly delicious Amy! I love casserole type bake dishes like this. Especially with a nice salty cheese - YUM!Reply
Jacqueline Meldrum says
What a great idea and it look delicious. I remember making a bake like this years ago, but I didn't have the halloumi on top so of course it didn't crisp and brown. Doh!Reply
Cliona Keane says
This has my mouth watering! I love cooking with halloumi and it goes so well with aubergine!Reply
Amy says
Thanks Cliona!
Reply
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