Spicy Harissa Halloumi and Aubergine Traybake with Lemon Yoghurt
Harissa-cumin roasted aubergine and onion traybake with halloumi and cherry tomatoes, finished with lemon yoghurt.
- 2 medium Aubergines (Eggplants)
- 350 g Halloumi cheese
- 40 g Harissa paste
- 250 g Cherry tomatoes
- 1 medium Red onion
- 40 ml Olive oil
- 5 g Ground Cumin
- 150 g Plain Greek-style yoghurt (or thick coconut yoghurt)
- 1 whole Lemon
- 10 g Fresh Coriander (Cilantro)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper.
- Step 2
Prepare Aubergine & Onion: Cut the aubergines into 2cm chunks. Slice the red onion into wedges. Place them on the tray.
- Step 3
Marinate: In a bowl, mix 20ml olive oil, the harissa paste, and cumin. Toss the aubergine and onion thoroughly in the mixture until well coated. Spread them in a single layer.
- Step 4
Roast Vegetables: Roast for 15 minutes.
- Step 5
Prepare Halloumi & Tomatoes: While roasting, slice the halloumi into 1cm thick pieces. Halve the cherry tomatoes.
- Step 6
Add Components: After 15 minutes, add the tomatoes and halloumi pieces to the tray, tossing them gently with the remaining 20ml olive oil. Return to the oven and roast for another 15-20 minutes, until the aubergine is soft and caramelised, and the halloumi is golden brown.
- Step 7
Make Lemon Yoghurt: While the traybake finishes, mix the yoghurt with the juice of half the lemon, a pinch of salt, and a drizzle of olive oil. Finely chop the coriander.
- Step 8
Serve immediately, drizzled generously with the lemon yoghurt and sprinkled with fresh coriander.
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