Cheese meets aubergine – what’s not to love?
Nutrients per serving
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 aubergine, cut into dice-sized cubes
- 1 x 400g tinned tomatoes
- 200g fresh cherry tomatoes
- 250g halloumi, sliced
- A large handful of basil leaves
In a large, shallow casserole dish, heat the olive oil. Soften the red onion and garlic for 5 minutes. Add in the aubergine and cook for a further 10 minutes until golden and softened. Stir through the tinned tomatoes, fresh cherry tomatoes and 400ml water with plenty of salt and pepper. Simmer for 10 minutes.
Preheat the grill to high and top the tomato sauce with sliced halloumi. Place under the grill for 4-5 minutes or until golden.
Remove from the grill, top with the basil leaves and serve immediately.
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