Aubergine, Courgette & Halloumi Skillet Bake with a Harissa Tomato Sauce & Lemony Bulgur
In need of a veggie fix? Then this Aubergine, Courgette & Halloumi Skillet Bake with Harissa Tomato Sauce & Lemony Bulgur is just what you’re craving. Grilled aubergine and courgette, studded with salty, golden halloumi, all baked in a rich, spiced tomato sauce with harissa and sweet bell peppers… this is one hell of a vegetarian dish.
It’s hearty, warming, and full of bold flavours – and yes, still weeknight-friendly. I served it with lemony bulgur wheat, which adds the perfect zesty contrast to the silky vegetables and smoky heat of the sauce. And please don’t skip the dried mint on top – trust me, it’s a total game changer.
Rob even dubbed this a Saffie Staple, so you know it’s earned a regular spot on our table.
A Vegetarian Skillet Bake with Big Flavour
This dish is packed with bold, Mediterranean-inspired flavours that make veggies the star of the show. Harissa brings the heat, the tomato sauce adds richness, and the grilled halloumi? Well, it’s basically the cherry on top. Serve it straight from the skillet with a squeeze of lemon, a sprinkle of herbs, and that cooling lemony bulgur on the side.
Short on time? Check the notes below the recipe for ways to speed it up without skimping on taste.
Why You’ll Love This Aubergine & Courgette Skillet Bake:
✔️ Hearty and meat-free – A satisfying vegetarian bake packed with flavour.
✔️ Halloumi heaven – Golden, salty chunks of cheese in every bite.
✔️ Bold harissa sauce – Smoky, spicy tomato and pepper base.
✔️ Zesty bulgur on the side – A fresh twist to balance the richness.
✔️ Perfect for weeknights or guests – Easy enough for midweek, impressive enough for a dinner party.
✔️ Customisable – Swap bulgur for couscous, quinoa, or rice, and play with toppings like yoghurt or pomegranate seeds.
What is halloumi and why doesn’t it melt like other cheese?
Halloumi is a semi-hard, brined cheese from Cyprus made from a mix of sheep’s and goat’s milk. It’s known for its high melting point, which means it holds its shape when grilled or fried. That salty, squeaky bite is exactly what makes it perfect in dishes like this one – it turns golden and crisp on the outside while staying soft and chewy inside.
Can I use another cheese instead of halloumi?
While halloumi is the classic choice for this recipe, you could swap it for paneer or grilled feta for a similar texture. Just keep in mind that other cheeses may melt more, so you might lose those lovely golden chunks.
What does harissa taste like?
Harissa is a North African chilli paste made from roasted peppers, garlic, olive oil, and spices like cumin and coriander. It has a deep, smoky flavour with a warming heat – not blow-your-head-off spicy, but enough to add a kick. You can find it in mild or hot versions depending on your spice tolerance.
Is there a substitute for harissa?
If you don’t have harissa, try blending roasted red peppers with a pinch of chilli flakes, garlic, and smoked paprika. Or use rose harissa for a slightly more floral twist (also amazing in this dish).
Do I need a cast iron skillet for a skillet bake?
Not at all! Any ovenproof frying pan or shallow casserole dish will do. A cast iron skillet holds heat beautifully and adds a bit of char, but use what you’ve got. Just make sure it can go from hob to oven safely.
Can I make this skillet bake ahead of time?
Absolutely. You can grill the vegetables and prepare the sauce ahead of time. Just assemble the skillet bake, cover it, and pop it in the fridge. When you’re ready to eat, bake until bubbling and golden. It’s also great for leftovers – just reheat gently in the oven or microwave.
This recipe is inspired by BBC Good Food. Try some other dishes with Halloumi like Mashed Potato Fritters with Kale, Snow Peas, Halloumi and Mint
Aubergine, Courgette & Halloumi Skillet Bake with Harissa
(13 votes, average: 4.38 out of 5)
Loading...Enjoy a fulfilling dinner with aubergine, courgette, halloumi, and a spicy harissa sauce in our skillet bake recipe.
Ingredients
- Tomato sauce
- 2-4 tbsp olive oil, plus a drizzle
- 1 small onion, finely chopped
- 2-3 garlic cloves, thinly sliced
- 1 celery stalk, finely diced
- 1/2 red bell pepper, finely diced (you can also just use a whole one, I had half lying around)
- 400g can chopped tomatoes
- 1 tbsp harissa paste
- ½ tsp caster sugar
- Pepper & Salt to taste
- Rest of the ingredients
- 2 long aubergines, sliced into rounds about 0.5 cm thick
- 1 courgette, , sliced into rounds about 0.5 cm thick
- 225g block halloumi, sliced into 0.5 cm tick pieces and then halved again into smaller squares (you'll have a about 20 pieces)
- Pinch of dried mint
- Lemon Bulgur
- 200 g bulgur
- 1/4 stock cube (vegetable or chicken)
- Boiling water
- Zest of 1.2 lemon
- 1 tbsp lemon juice, or to taste
- Pepper & Salt
- Olive oil
- Small bunch fresh parsley, finely chopped
Instructions
The Sauce (± 30 minutes. Strapped for time? See notes)
Heat some olive oil in a heavy based sauce pan.
Add the onion and sauté for ± 2 minutes until fragrant and translucent.
Add the garlic and sauté for ± 1 minute until fragrant and translucent.
Add the celery and peppers and sauté for ± 2 minutes.
Add the harissa and give it a good stir, cook along for ± 1 minute.
Add the tomatoes, half a can of water, sugar, pepper and salt and bring to a simmer.
Cook for 20-30 minutes (depends on how much time you have, the longer the intenser the flavour).
The Vegetables (15 minutes veggies & assembly / 30 minutes in oven)
(Strapped for time? See notes)
Preheat the oven to 180°C.
Heat a good glug olive oil in a large ovenproof skillet (see notes).
Lay the aubergine and courgette in a single layer in the pan and fry, when starting to brown flip to the other side. You will have to do this in batches until all the vegetables are done.
Pour the tomato sauce into the skillet (or oven proof dish, see notes) and lay the vegetables and halloumi on top, alternating between the aubergine, courgette and halloumi.
Sprinkle a good amount of dried mint over the top and some extra olive oil.
Cover with aluminium foil and bake in the oven for 20 minutes.
After 20 minutes remove the aluminium foil and bake for another 10 minutes until the veggies and halloumi are starting to brown.
For some extra charring I turned on the grill for an additional 2 minutes at the end.
The Bulgur (30 minutes steaming, 2 minutes seasoning)
Add the bulgur to a large bowl, crumble in the stock cube and pour boiling water over the top so it covers the bulgur by ± 0.5 cm.
Cover with a plate and tea towel and let it steam for 30 minutes.
When ready, fluff up with a fork.
Season with lemon zest, lemon juice, pepper, salt, parsley and some good quality olive oil.
Notes
- If you don't have an ovenproof skillet you can also cook everything in a regular oven dish.
- Time saver tip 1: If you don't have much time you could also use pre-made tomato sauce (like Napolitana sauce). Add a teaspoon of dried cumin for extra flavour.
- Time saver tip 2: Frying the courgette and aubergine in advance helps to soften the vegetables for extra richness, but if you're strapped for time you can skip this part and just use the raw vegetables together with the halloumi. Bake at 200°C for 40 minutes and you're good to go. You might need to cover with aluminium foil for the last 10 minutes.
