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
Prep:10 mins
Serves 2
2-4 tbsp olive oil, plus a drizzle1 large aubergine, sliced into rounds about ½cm thick2 large garlic cloves, crushed400g can chopped tomatoes1 tbsp harissa paste½ tsp caster sugar225g block halloumi, sliced into 8-9 piecespinch of dried mintflatbreads, rice or couscous, to serve
STEP 1Heat 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.STEP 2If 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.STEP 3Meanwhile, 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.
