Halloumi Casserole Recipe

Prepare aubergine and peppers

Preheat oven to 200°C (390°F). Slice the aubergine into 1–1.5 cm rounds and sprinkle lightly with salt; set on a rack or paper towel for 10 minutes to draw out bitterness, then pat dry. Core and cut bell peppers into 2–3 cm wide strips. Peel and quarter the onion. Toss aubergine rounds and pepper strips with 1 tablespoon olive oil and spread on a baking sheet. Roast in the oven for 20–25 minutes until tender and lightly charred, turning once midway.

Grill halloumi

While vegetables roast, slice halloumi into 1 cm thick slices. Heat a large non-stick or cast-iron skillet over medium-high heat and brush with 1 tablespoon olive oil. Grill halloumi slices 1–2 minutes per side until deep golden grill marks form. Transfer grilled halloumi to a plate and keep warm.

Prepare aromatics

Peel and finely chop the red onion and mince the garlic. Chop or tear basil leaves and set aside some whole leaves for garnish.

In a wide skillet or saucepan, heat 3 tablespoons extra-virgin olive oil over medium heat. Add the chopped onion and a pinch of salt; sauté for 5–7 minutes until softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the canned chopped tomatoes and 100 ml stock; stir to combine. Add dried oregano, smoked paprika, sugar, salt and black pepper. Bring to a gentle simmer, reduce heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

Taste and adjust seasoning (add a pinch more sugar if tomatoes are too acidic). Stir in 1 tablespoon lemon juice and half the chopped basil leaves.

Reduce oven temperature to 190°C (375°F). Spoon a thin layer of the tomato sauce into the bottom of an ovenproof casserole or baking dish (approx. 20 x 25 cm). Arrange half the roasted aubergine rounds and a portion of pepper strips over the sauce in a single layer.

Top the vegetables with half the grilled halloumi slices, then spoon more sauce over to cover edges. Repeat with remaining aubergine, peppers and halloumi, finishing with a final generous spoonful of sauce so the top is glossy but not fully submerged.

Sprinkle the remaining basil leaves and chili flakes over the top. Place the casserole in the oven and bake for 12–15 minutes until bubbling and heated through; this melts flavors and softens halloumi slightly without losing shape.

Remove from oven and let rest 5 minutes. Garnish with reserved whole basil leaves and an extra drizzle of olive oil if desired. Serve warm with crusty bread or rice.