Halloumi bake recipe
Created by The Tesco Recipes team
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- Serves 4
- 10 mins to prepare and 1 hour 30 mins to cook
- 468 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1940kJ 468.0kcal
- Fat
- 34g
- Saturates
- 18g
- Salt
- 3.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.2gProtein 27.0gFibre 3.8g
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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.
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