Haloumi, herb and eggplant bake

Recipes / Vegetarian

This hearty vegetarian bake is filled with eggplant and salty haloumi.

Recipe «Haloumi, herb and eggplant bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg eggplant, trimmed, 3 tsp 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 , 1/4 cup fresh basil leaves, torn, 150g haloumi, coarsely grated, 1/4 cup grated mozzarella, 2 tbsp fresh flat-leaf parsley leaves.

Ingredients:

  • 1.5kg eggplant, trimmed 
  • 3 tsp 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 
  • 1/4 cup fresh basil leaves, torn 
  • 150g haloumi, coarsely grated 
  • 1/4 cup grated mozzarella 
  • 2 tbsp fresh flat-leaf parsley leaves 

Instructions

  1. Cut eggplant crossways into 1cm-thick slices. Layer eggplant and salt in a colander over a bowl. Set aside for 1 hour.
  2. Rinse eggplant under cold water to remove salt. Pat dry with paper towel.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes each side or until golden, adding extra oil to pan when needed. Drain eggplant on a baking tray lined with paper towel.
  4. Preheat oven to 180C/160C fan-forced. Carefully drain excess oil from pan. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, oregano and cloves. Cook for 1 minute or until fragrant. Add tomato, 3/4 cup cold water and basil. Season with salt and pepper. Bring to the boil. Remove from heat.
  5. Layer eggplant and tomato sauce in an 8-cup-capacity ovenproof dish. Sprinkle with combined haloumi and mozzarella. 6 Bake for 25 to 30 minutes or until cheese is melted and golden. Stand for 5 minutes. Scatter with parsley. Serve.