Irresistible Eggplant and Halloumi Bake is a fantastic dish that perfectly combines the savory flavors of roasted eggplant and the distinct salty richness of halloumi cheese. This comforting bake is not only simple to prepare but also makes for an eye-catching centerpiece on your dining table. With a blend of aromatic spices and the luscious texture of melted cheese, this recipe is bound to become a new favorite for family gatherings or casual weeknight dinners.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 320
- Protein: 12 grams per serving
- Carbohydrates: 25 grams per serving
- Fat: 20 grams per serving
- Fiber: 6 grams per serving
- Sugar: 4 grams per serving
- Sodium: 750 mg per serving
Why Make This Irresistible Eggplant and Halloumi Bake
This Eggplant and Halloumi Bake is a delight not just in flavor, but also in its versatility. Whether you are looking for a vegetarian main dish or a scrumptious side, this recipe checks all the boxes. The eggplant adds a beautiful texture and absorbs the lovely flavors from the spices, while the halloumi cheese melts to a golden perfection, creating a rich and satisfying experience. Plus, it’s a colorful dish that looks great on any table, making it a great choice for entertaining.
How to Make Irresistible Eggplant and Halloumi Bake
Ingredients:
- 2 large eggplants, sliced
- 200g halloumi cheese, sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 400g canned tomatoes
- Fresh basil leaves for garnish
Directions:
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Step 1: Preparation
Preheat the oven to 200°C (400°F). This ensures that your dish will bake evenly and thoroughly.
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Step 2: Seasoning the Eggplant
Brush the eggplant slices generously with olive oil and season them with paprika, oregano, salt, and pepper. This coating infuses them with flavor and helps achieve that perfect roasted texture.
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Step 3: Assembling the Dish
Arrange the seasoned eggplant slices in a baking dish in an even layer. Pour the canned tomatoes over the eggplant, spreading it evenly to create a luscious base for the bake.
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Step 4: Layering the Halloumi
Place the halloumi cheese slices on top of the tomato-covered eggplant. The cheese will melt beautifully, adding a savory richness to the dish.
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Step 5: Baking
Bake in the preheated oven for about 30 minutes or until the eggplant is tender and the halloumi has turned golden brown. The aroma will fill your kitchen, enticing everyone nearby!
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Step 6: Finishing Touch
Once baked, garnish the dish with fresh basil leaves for a pop of freshness and color before serving.
How to Serve Irresistible Eggplant and Halloumi Bake
Serve this dish warm, right from the oven. It pairs beautifully with a simple green salad or crusty bread. You can also enjoy it alongside quinoa or rice for a heartier meal. For a festive touch, drizzle a little balsamic reduction over the top before serving.
How to Store Irresistible Eggplant and Halloumi Bake
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until warmed through or microwave in short bursts, checking frequently.
Expert Tips for Perfect Irresistible Eggplant and Halloumi Bake
- Salting the Eggplant: If you have time, salt the eggplant slices and let them sit for about 30 minutes before rinsing. This process, known as "sweating," helps to draw out excess moisture and bitterness.
- Variations in Cheese: If you can’t find halloumi, try using feta cheese for a tangier flavor or mozzarella for a milder taste.
- Adding Vegetables: Feel free to toss in additional veggies, like zucchini or bell peppers, for more color and flavor.
- Using Fresh Tomatoes: In place of canned tomatoes, you can use fresh tomatoes in season for a brighter taste.
- Spice it Up: Add a pinch of chili flakes for an extra kick if you enjoy a little heat!
Delicious Variations
- Mediterranean Twist: Add kalamata olives and artichoke hearts for a Mediterranean flair.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary instead of oregano for a different flavor profile.
- Cheesy Layers: Mix in a layer of mozzarella cheese along with the halloumi for an extra cheesy bake.
Frequently Asked Questions
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Can I make this dish ahead of time?
Yes, you can assemble the bake ahead of time, cover it, and refrigerate until you’re ready to bake. Just adjust the baking time if it’s coming straight from the fridge. -
Is this bake gluten-free?
Absolutely! The ingredients listed are gluten-free, making it suitable for gluten-sensitive individuals. -
How can I make it vegan?
Substitute the halloumi with a vegan cheese alternative and use a plant-based oil like coconut or avocado oil. -
Can I freeze the leftovers?
Yes, you can freeze the bake before baking. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge before baking. -
What can I serve with this bake?
It pairs wonderfully with a side salad, crusty bread, or works great as a filling for wraps.
Conclusion
Eggplant and Halloumi Bake is a simple yet stunning dish that brings comfort and deliciousness to your table. With its savory layers and vibrant toppings, it’s sure to impress anyone who tries it. Whether you’re cooking for your family or friends, this bake is a showstopper that showcases the wonderful flavors of Mediterranean cuisine. Give it a try, and you might just find a new favorite in your recipe repertoire!
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Irresistible Eggplant and Halloumi Bake
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish that combines roasted eggplant and halloumi cheese, creating a comforting bake perfect for any occasion.
Ingredients
- 2 large eggplants, sliced
- 200g halloumi cheese, sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 400g canned tomatoes
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Brush the eggplant slices generously with olive oil and season with paprika, oregano, salt, and pepper.
- Arrange the seasoned eggplant in a baking dish and pour the canned tomatoes over the top.
- Place halloumi slices on top of the tomatoes.
- Bake for about 30 minutes or until the eggplant is tender and the halloumi is golden brown.
- Garnish with fresh basil leaves before serving.
Notes
For added flavor, salt the eggplant slices and let them sit for 30 minutes to draw out moisture and bitterness. Feel free to experiment with different cheeses or add vegetables.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg
