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Halloumi bake recipe

Halloumi bake recipe

213 ratings

Plump aubergine is cooked slowly in a rich pesto, paprika and cumin-spiced tomato sauce, until satisfyingly soft and tender. It's then topped with creamy halloumi and baked until gooey and golden. This one-pot meal takes a little time to make, but the delicious results are totally worth it. Give this easy halloumi recipe a go! See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 468 calories / serving
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil
  • 2 red onions, finely chopped
  • 2 garlic cloves, roughly chopped
  • 3 aubergines, halved and chopped into 1inch cubes
  • 2 x 400g tins chopped tomatoes
  • 3 tbsp sundried tomato pesto
  • 1½ tsp dry oregano
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • 400g halloumi, sliced into ½cm pieces
  • handful torn basil leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    18g 92%
  • Sugars

    12g 14%
  • Salt

    3.8g 64%

of the reference intake
Carbohydrate 14.2g Protein 27g Fibre 3.8g


  1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 4-5 mins, stirring occasionally, until brown.
  2. Add the garlic and mix well. Add the aubergines, tomatoes, pesto, oregano, paprika, cumin, chilli powder and a good pinch of salt and pepper. Mix well.
  3. Add 200ml of just-boiled water and mix. Bring to the boil, cover, reduce the heat to low, and cook for 1 hr, or until the aubergine cubes are soft and tender, and the sauce is thick.
  4. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Add half the basil to the aubergines and mix well. Arrange the halloumi slices over the top of the aubergines and cook for 15-20 mins, until the cheese is golden. Top with the remaining basil and serve immediately.

See more Cheese recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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