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Haloumi, herb and eggplant bake
Haloumi, herb and eggplant bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory vegetarian bake with eggplant and tangy haloumi.
Ingredients:
  • 1.5kg eggplant, trimmed
  • 7.20 gm sea salt
  • Extra virgin olive oil, for shallow frying
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried oregano
  • Pinch of ground cloves
  • 410g can diced tomatoes
  • 62.50 ml fresh basil leaves, torn
  • 150g haloumi, coarsely grated
  • 62.50 ml grated mozzarella
  • 40.00 ml fresh flat-leaf parsley leaves
Instructions:
  • Slice the eggplant into 1cm-thick rounds. Arrange the slices in a colander, sprinkle with salt, and allow to rest for 1 hour.
  • Wash the eggplant under cold water to remove salt, then gently dry with a paper towel.
  • In a large non-stick frying pan over medium-high heat, fry eggplant in batches for 3 to 4 minutes per side until golden, adding more oil as needed. Place the cooked eggplant on a baking tray lined with paper towel to drain.
  • 1. Preheat the oven to 180C/160C fan-forced. 2. Drain excess oil from the pan, then add onion. Cook and stir for 5 minutes until softened. 3. Stir in garlic, oregano, and cloves, cooking for 1 minute until fragrant. 4. Add tomatoes, 3/4 cup cold water, and basil. Season with salt and pepper. 5. Bring the mixture to a boil, then remove from heat.
  • In an 8-cup ovenproof dish, alternate layers of eggplant and tomato sauce. Top with a mix of haloumi and mozzarella. Bake for 25-30 minutes until cheese is golden and bubbly. Let it rest for 5 minutes, then garnish with parsley before serving.

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