Aubergine, Potato and Halloumi Bake

I saw a recipe somewhere for an aubergine bake and it just made my mouth water.

I don't know where, who, or what! I do remember it involved a tomatoey base and chunky potato on top, so I decide that was enough info. to wing it.

Here is my recipe:

Aubergine, Potato and Halloumi Bake

2 onions, roughly chopped
2 cloves garlic, finely chopped
6 mushrooms, roughly chopped
1 aubergine, cubed
1 cup red lentils
1 tbsp garam marsala
1 tin chopped tomatoes
1 cup vegetable stock (1 stock cube)
4 tbsp tomato puree
salt and pepper

6 medium potatoes, quartered (about 2cm pieces)
250g block Halloumi cheese, sliced
2 large tomatoes, sliced


Preheat the oven to 200c/400f/GM6.

Boil the potatoes until just about tender. Drain and set aside.

Gently saute the onion and garlic in the olive oil until soft and translucent. Add the aubergine and cook for 5 minutes. Next add the mushrooms and cook for a few more minutes before adding the garam masala. Mix well. Add the tomatoes, tomato puree, the stock and the red lentils. Stir while bringing to the boil, then reduce to a gentle simmer, cover and cook for 20 minutes, until the sauce has thickened and the flavours have amalgamated. Season to taste.

Layer up a large oven-proof dish with the tomatoey stew, then top with the potatoes, halloumi and slices of tomato.

Bake for 20-30 minutes, until the halloumi is golden and the potatoes are crisping up.

Serve with crusty bread and a side salad.

Serves 4 hungry peeps

This is one of those dishes that tastes even better the second day. I do hope you try it. If you love Halloumi cheese like I do, then I know you will be tempted!