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Servings: 2

Servings: 2
Ingredients
  • 2 to 4 tbsp olive oil plus an extra drizzle
  • 1 large aubergine cut into rounds about ½cm thick
  • 2 large crushed garlic cloves
  • 400g chopped tomatoes (can if sugar free)
  • 1 tbsp harissa paste
  • ½ tsp Monk Fruit classic
  • 225g block of halloumi sliced into 8 to 9 pieces
  • Pinch of dried herbs
Steps
  1. Heat 1tbsp of the oil in an ovenproof skillet, add the aubergine slices in a single layer and fry for 2 to 3 minutes on each side until just golden and softened (may have to do this in batches). Transfer to a plate and add 1 tbsp oil between batches.
  2. If the skillet is dry add another tbsp of oil and fry the crushed garlic until sizzling but not coloured. Stir in the harissa, tomatoes, monk fruit and a pinch of salt. Bubble for a minute while squashing the tomatoes. Remove from the heat and leave to cool slightly.
  3. Half each slice of halloumi. Arrange the aubergine and halloumi slices in overlapping, concentric circles on top of the tomato mix ensuring there are one or two pieces of halloumi between each aubergine slice.
  4. Drizzle with a little more oil and sprinkle on the dried herbs.
  5. Cover the pan with foil and bake for 20 mins. Remove foil and bake for a further 5 to 10 mins until the halloumi starts to brown.
Notes
  • I baked at 200C fan.
 

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