Aubergine, Halloumi and Harissa Skillet Bake Recipe

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Aubergine, halloumi and harissa bake in a skillet pan Recipe

By Cassie Best

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:40 mins
  • Easy
  • Serves 2

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Nutrition: Per serving (2)
Nutrient Unit
kcal 432
fat 25g
saturates 11g
carbs 28g
sugars 6g
fibre 3g
protein 23g
salt 2.2g

Ingredients

  • 4-6 medium-large portobello mushrooms
  • 125g unsmoked bacon lardons
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tbsp dried breadcrumbs
  • 1 tsp dried sage
  • 50g medium cheddar, grated

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.

  • STEP 2

    Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.

  • STEP 3

    Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.

  • STEP 4

    Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.



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