Spicy Aubergine and Halloumi Bake with Tahini Yoghurt
Baked aubergine and halloumi layered with harissa tomato sauce and onion, finished with a tahini yoghurt base.
- 2 large aubergine
- 250 g halloumi cheese
- 250 g cherry tomatoes
- 1 medium red onion
- 400 g tinned chopped tomatoes
- 2 tsp smoked paprika
- 2 tbsp harissa paste
- 30 g fresh coriander
- 40 g tahini paste
- 100 ml natural yogurt (or soy/oat alternative)
- 1 whole lemon
- 60 ml olive oil
- 2 cloves garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a large, deep baking dish.
- Step 2
Prepare the vegetables: Slice the aubergines into 1.5cm thick rounds. Halve the cherry tomatoes. Slice the red onion thinly.
- Step 3
Prepare the sauce base: In a bowl, mix the tinned chopped tomatoes, harissa paste, smoked paprika, 1 tbsp olive oil, salt, and black pepper. Mince the garlic and stir it in.
- Step 4
Assemble the bake: Arrange half of the aubergine slices in the bottom of the baking dish. Pour half of the tomato sauce mixture over them. Layer with half the sliced red onion and half the cherry tomatoes.
- Step 5
Repeat the layering process with the remaining aubergine, sauce, onion, and tomatoes.
- Step 6
Prepare the halloumi: Slice the halloumi into 1cm thick pieces. Arrange these evenly over the top layer of the bake.
- Step 7
Bake for 30-35 minutes, or until the aubergine is tender and the halloumi is golden brown and slightly crisp at the edges.
- Step 8
While baking, prepare the tahini yoghurt dressing: In a small bowl, whisk together the tahini paste, natural yogurt, the juice of half the lemon, 2 tbsp of water, a pinch of salt, and a drizzle of olive oil until smooth and pourable. Add more water if too thick.
- Step 9
Once baked, let the dish rest for 5 minutes. Drizzle generously with the tahini yoghurt dressing and garnish with the chopped fresh coriander before serving.
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