So rich and indulgent this super easy bake comes together in no time at all. The Nduja gives it the perfect spicy kick and the combo of creamy halloumi and meaty aubergine is just delightful! Cook till golden and bubbly and enjoy alongside some crusty sourdough or a crisp green salad.
Hope you enjoy this one, would love to know if you try making it!
1. Pre-heat the oven to 180C
Ingredients
Instructions
2. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
3. In the same pan with a little more oil, sauté the garlic for a minute, add the ‘Ve-du-ja’ or Nduja until melted, then tip in the chopped tomatoes and sugar. Bring to a boil, season with salt, pepper and chilli flakes (if needed) then removed from the heat and leave to cool slightly
4. Pour the tomato mixture into a round oven dish, then arrange the aubergine and halloumi slices on top so they overlapping slightly and fill the entire dish in a spiral pattern
5. Drizzle over some olive oil, cover the pan and cook in the oven for 15 mins, once the cooking time is up remove the lid, garnish with parsley and continue to cook for a further 5 min until the halloumi is starting to colour
6. Enjoy hot with crusty bread or a crisp green salad!