Aubergine, halloumi & harissa skillet bake

Updated at: Thu, 17 Aug 2023 04:06:30 GMT

Step 1

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).

Step 2

Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch.

Step 3

Transfer to a plate.

Step 4

If the pan is dry, add another 1 tbsp oil.

Step 5

Fry the garlic until sizzling but not coloured.

Step 6

Stir in the tomatoes, harissa, sugar and a pinch of salt.

Step 7

Bubble for a minute, squashing the tomatoes.

Step 8

Remove from the heat and leave to cool slightly.

Step 9

Meanwhile, halve each piece of halloumi (don't worry if they fall apart).

Step 10

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.

Step 11

Drizzle with a little more oil and sprinkle with the mint.

Step 12

Cover the pan with foil and bake for 20 mins, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown.

Step 13

Serve with warm flatbreads, rice or couscous.

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