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One-pan haloumi bake

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One-pan haloumi bake

 
  • 10m prep
    •  
  • 40m cook
    •  
  • 4 servings 


    •  With only 5 ingredients, including zucchini and eggplant, this easy oven-baked haloumi makes a perfect last-minute dinner. 


    241 calories per serve

    Allergens: Recipe may contain tree nut, milk and lactose.

    5 Ingredients

    • 1 medium eggplant (about 450g), cut into 1.5cm pieces
    • 400g bottle tomato pasta sauce
    • 2 x zucchini (about 350g), sliced thickly
    • 225g packet haloumi, thickly sliced
    • Basil pesto, to serve

    3 Method Steps 


    • Step 1
      Preheat oven to 200C/180C fan forced. Place a 20cm (base measurement) cast iron skillet or frying pan in the oven for 5 minutes to heat. Remove the skillet from the oven and spray with oil. Add the eggplant. Spray the eggplant with oil and return to the oven. Roast, stirring once, for 20 minutes or until eggplant is starting to brown.
    • Step 2
      Add the sauce to the pan and top with the zucchini. Bake for a further 10 minutes or until zucchini is starting to brown.
    • Step 3
      Add the haloumi and bake for a further 10 minutes or until golden. Drizzle with pesto to serve. 


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