Eggplant with Halloumi and Harissa Skillet Bake

• olive oil↗2-4 ст. л. tbsp

  plus a little for drizzling

• eggplant↗1 великий

  sliced into rounds about 0.5 cm thick

• garlic cloves↗2 великі

  minced

• chopped tomatoes↗400 г консервована g
• harissa paste↗1 ст. л. tbsp
• sugar½ ч. л. tsp
• halloumi↗блок 225 г g

  cut into 8‑9 pieces

• dried mint↗дрібка pinch
• flatbreads↗

  for serving

Step-by-step instructions

1. 1

   Heat 1 tbsp of olive oil in a 22 cm skillet with a ceramic or other heat‑proof coating. Arrange the eggplant rounds in a single layer (work in batches). Fry 2‑3 minutes per side until lightly golden and tender, adding another 1 tbsp oil between batches. Transfer the eggplant to a plate.

2. 2

   If little oil remains in the pan, add another 1 tbsp. Trim the garlic and sauté until sizzling and lightly browned. Add the chopped tomatoes, harissa paste, sugar and a pinch of salt. Bring to a boil for 1 minute, breaking up the tomatoes. Remove from heat and let the mixture cool slightly.

3. 3

   While the sauce cools, cut the halloumi block in half (don’t worry if it crumbles a bit). In the skillet layer eggplant and halloumi alternately, forming concentric rings, placing 1‑2 pieces of halloumi between each eggplant round. Drizzle a little more oil and sprinkle with dried mint.

4. 4

   Cover the skillet with foil and bake in a pre‑heated oven at 180 °C (160 °C with convection or gas 4) for 20 minutes. Then remove the foil and bake another 5‑10 minutes until the halloumi is browned. Serve immediately with warm flatbreads, rice or couscous.