TONIGHT’S SPECIAL

Make this special vegetarian one-pan dinner to share

Make our aubergine bake

Aubergine, halloumi & harissa skillet bake SERVES 2 PREP 10 mins COOK 40 mins EASY V

2-4 tbsp olive oil, plus a drizzle 1 large aubergine, sliced into

rounds about 1/2cm thick 2 large garlic cloves, crushed 400g can chopped tomatoes 1 tbsp harissa paste

1/2 tsp caster sugar

225g block halloumi, sliced

into 8-9 pieces pinch of dried mint flatbreads, rice or couscous,

to serve

1 Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.

2 If the pan is dry, add another

1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly. 3 Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

GOOD TO KNOW calcium • folate • fibre • 2 of 5-a-day

• gluten free

PER SERVING 546 kcals • fat 39g • saturates 20g •

carbs 15g • sugars 14g • fibre 7g • protein 31g •

salt 3.5g