Aubergine and halloumi stacks

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Serves: 4

By MulledwineGless



  • 1 tsp olive oil

  • 3 medium aubergines sliced 1cm thick

  • 1 packet of halloumi cheese sliced 1/2 cm thick

  • 6 tbsp coriander pesto


  1. Place the aubergine slices on greaseproof paper and bake at 180C for 10-15 minutes. You can do this the day before or earlier in the day if you wish.
  2. Layer 1/3 of the aubergine followed by 3 cubes of pesto (defrosted if you have time) and half the haloumi. Repeat finishing with a layer of aubergine. Drizzle with olive oil.
  3. Bake in a hot 220C oven for about 20 minutes. Serve with green salad, tomatoes and chives, and couscous or bread.

Additional Information

  • Main Course

  • Vegetarian

  • Low carb

  • Gluten Free

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Your comments

  • AngryPrincess 07/07/15 12:27

    OOh, you could buy Greek Halloumi and support the Greek economy at the same time! Except, my local only sells Cypriot Halloumi. I will have to have a word.