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Aubergine Halloumi Bake

Spicy aubergine and carrots topped with grilled tomatoes and halloumi. A vegetarian delight

Chunky pieces of aubergine and carrot cooked like a stew, then topped with tomatoes and halloumi and baked for a while. Just top it with tomatoes and breadcrumbs for a vegan version

INGREDIENTS

onion

aubergine

garlic

carrot

bay leaves

pepper

cayenne

fresh marjoram and fresh oregano (or whichever you have - some fresh thyme would do)

beef tomatoes

halloumi

dried oregano

salt

Watch the video


METHOD

  • Finely chop the onions

  • Dice the aubergine

  • Slice up the garlic

  • Chop the carrot into chunks

  • Pop them all into a pan on medium heat with a bit of oil

  • Cook them down to soften for 15 minutes

  • Add about 700ml of vegetable stock

  • Add the oregano and marjoram

  • Add bay leaves, pepper and cayenne

  • Give it a stir and simmer for about 40 minutes

  • Meanwhile...

  • Slice the tomatoes and the halloumi

  • When the veg has cooked down, pour it into an ovenproof dish - one that looks nice would be good for serving

  • Top with a layer of halloumi - keep a few strips aside

  • Then a layer of tomatoes

  • Sprinkle with salt and dried oregano and decorate with the reserved halloumi strips

  • A grind of pepper, then in the oven - 180ºC for 35 minutes

#dinner #halloumi #aubergine #vegetarian

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