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casserole dish filled with Tomato and Houllimi Bake

Tomato and Halloumi Bake

From its rich, tangy flavors to its gooey, satisfying texture, Tomato and Halloumi Bake is a recipe that you'll want to make again and again.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 362 kcal

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium white onion sliced
  • 3 garlic cloves minced
  • 1 medium zucchini sliced
  • 2 medium eggplants sliced
  • 1 tablespoon paprika
  • 1 thyme sprig
  • 1 can 400 g/14 oz canned tomatoes
  • 2 tablespoon tomato paste
  • 1 tablespoon sugar
  • 250 g (½ pound) halloumi cheese, sliced
  • salt and pepper

Instructions
 

  • Preheat the oven to 240C/465F.
  • Heat a cast iron pan with some olive oil. Add sliced onions and saute for 5 minutes.
    2 tablespoon olive oil, 1 medium white onion, 3 garlic cloves
    onions being sautéed to make Tomato and Houllimi Bake
  • Add eggplants, season with salt and pepper. Cook for 5-7 minutes.
    2 medium eggplants, salt and pepper
    adding sliced zucchini to a casserole dish to make Tomato and Houllimi Bake
  • Mix in zucchini slices, season with paprika, thyme and sugar. Add tomato paste and mix well.
    1 medium zucchini, 1 tablespoon paprika, 1 thyme sprig, 1 tablespoon sugar, 2 tablespoon tomato paste
    combining ingredients to make Tomato and Houllimi Bake
  • Pour tomatoes into the pan and cook for 5-7 minutes.Place halloumi slices on top and bake for 15 minutes.
    1 can, 250 g (½ pound) halloumi cheese, sliced
    final step of topping the casserole with cheese prior to baking to make Tomato and Houllimi Bake

Nutrition

Calories: 362kcalCarbohydrates: 24gProtein: 18gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 825mgPotassium: 825mgFiber: 9gSugar: 15gVitamin A: 1.148IUVitamin C: 19mgCalcium: 672mgIron: 1mg
Keyword bake, casserole, halloumi, tomato
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