Fluffy mashed potatoes topped with a towering stack of pan-fried aubergine and halloumi with honey, lemon and thyme drizzle! Yes, please! A gluten-free, vegetarian meal is perfect for any weeknight for a quick and filling veggie meal that will make you question if you really need meat in your life!
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Recipe You Will Love
We have been loving this recipe for about 10 years now! When I am stuck for ideas when meal planning and ask Seb about what he would like, 90% of the time, the answer will be “Aubergine and Halloumi Stack”!
The recipe is borrowed from Gousto. We first had this meal years ago when we ordered one of the Gousto boxes to try, but the recipe has changed over the years to become what it is now. We really think you will like it for many reasons:
- Only 8 ingredients: and we think you may have at least 3 of them in your kitchen already!
- Budget-friendly: using 2023 Aldi prices we estimate that it costs about £1.80 per portion!
- A filling vegetarian meal that will make you wonder if you even like meat!
- Gluten-free and refined sugar-free!
Ingredients and Substitutes
- potatoes: choose starchy potatoes that mash well, for example, Yukon Gold, Russets, Desiree or Maris Piper.
- aubergine: also known as eggplant. Don’t forget to discard the top and the tail.
- halloumi: you may use reduced-fat halloumi if you wish!
- lemon juice: ideally, freshly squeezed.
- clear honey: runny, not set.
- olive oil: extra virgin or cold-pressed rapeseed oil.
- fresh thyme: leaves only, discard the stalks.
- milk: dairy or unsweetened soya/oat/cashew milk will work!
Tips On How To Pan Fry Halloumi
- Once you have taken halloumi out of its packaging, dab it dry with a piece of paper towel. The less moisture on the surface of your halloumi, the better it will brown.
- Should You Add Oil to The Pan? It’s open for debate. If you are using a non-stick pan, there is no need to add oil.
- Don’t move the slices around too much. Let them fry for 2 minutes on one side, then gently flip them over and repeat on the same side!
- Halloumi isn’t meant to be reheated – it will turn chewy and tough!
Method
Peel and cut the potatoes into 3cm chunks. Boil a kettle of water.
Cook the potatoes in boiling salted water for approximately 15-18 minutes (depending on the potatoes you’re using). They should be fully cooked and tender.
In the meantime, cut the aubergine into slices about 1 cm thick. Cut the halloumi block into 8 slices.
Drizzle aubergine with oil and season with salt. Heat two non-stick frying pans (or griddle pans) on medium-high heat, add the aubergine to one and cook for 4-5 minutes on each side until the centre is soft. Add the halloumi slices to the other pan and cook for 2 minutes on each side until browned. Then remove from the heat and set aside until you’re ready to assemble the dish.
In the meantime, finely chop the thyme leaves (discard the stalks). In a small bowl, mix the thyme, lemon juice, honey and olive oil. Season with salt and black pepper.
Once the potatoes are cooked, mash them with milk until smooth (if you wish, add a knob of butter too). Taste and season with salt if needed.
Divide the mashed potatoes between two bowls/ plates. Layer the aubergine and halloumi slices on top and drizzle everything with the honey and lemon dressing!
Recipe FAQs
Yes! Once you oiled and seasoned the aubergine slices, arrange them in a single layer on a baking parchment-lined tray. Roast in the centre of the oven for 25-30 minutes.
We think the best way is to use a ricer or moulin legume (vegetable mill). Here’s the article on our ultimate mashed potatoes!
Other Delicious Aubergine Recipes
Do you feel that aubergine is highly underrated? Us too! We think it is a wonderful vegetable that can be the centrepiece of any vegetarian meal!
- Warm Moroccan Aubergine Salad With Feta
- Vegetable Lasagne with Courgette & Aubergine
- Teriyaki Aubergine Donburi
- Easy Miso Aubergine
Other Halloumi Recipes
Halloumi might just be our favourite ingredient for lovely vegetarian main dishes. We love it in salads, burgers and even pies! Here are some of our favourite halloumi recipes below:
- Aubergine, Halloumi and Lentil Salad With Tahini Dressing
- Sweet Chilli Halloumi Burgers
- Mandarin & Halloumi Couscous Bowl
- Creamy Halloumi Pie with Leeks and Sweet Potatoes
Recipe Card
Lemony Aubergine and Halloumi Stack
Ingredients
- 400 g potatoes peeled and chopped into chunks
- 1 aubergine (eggplant)
- 225 g halloumi
- 3 tablespoon lemon juice ideally, freshly squeezed
- 1 tablespoon clear honey
- 2 tablespoon olive oil extra virgin
- 5 g fresh thyme leaves finely chopped
- 100 ml milk
Instructions
- Cook the potatoes in boiling salted water for approximately 15-18 minutes (depending on the potato you're using). They should be fully cooked and tender.
- In the meantime, cut the aubergine into slices about 1 cm thick. Cut the halloum block into 8 slices.
- Drizzle aubergine with oil and season with salt. Heat two non-stick frying pans (or griddle pans) on medium-high heat, add the aubergine to one and cook for 4-5 minutes on each side until the centre is soft. Add the halloumi slices to the other pan and cook for 2 minutes on each side until browned. Then remove from the heat and set aside until you;re ready to assemble the dish.
- In the meantime, in a small bowl, mix the thyme, lemon juice, honey and olive oil. Season with salt and pepper.
- Once the potatoes are cooked, mash them with milk until smooth (if you wish, add a knob of butter too). Taste and season with salt if needed.
- Divide the mashed potatoes between two bowls/ plates. Layer the aubergine and halloumi slices on top and drizzle everything with the honey and lemon dressing!
Video
Notes
Nutrition
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