Ratatouille Haloumi Bake
Recipe: #34586
March 25, 2020
Categories: Cheese, Eggplant, 5-Minute Prep Oven Bake, No Eggs, Vegetarian, Zucchini, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (472.3 g)
- Calories 713.9
- Total Fat - 23.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 16.5 mg
- Sodium - 869.8 mg
- Total Carbohydrate - 115.5 g
- Dietary Fiber - 3.7 g
- Sugars - 80.7 g
- Protein - 13.3 g
- Calcium - 326.9 mg
- Iron - 2.3 mg
- Vitamin C - 114 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons of the oil in a medium, ovenproof frying pan (26cm in diameter) over a medium to high heat and add eggplant and cook, stirring occasionally, for about 7 minutes, or until lightly browned, remove.
Step 2
Add remaining oil to same, hot pan and add zucchini and cook, stirring occasionally, for about 4 minutes, or until browned.
Step 3
Return eggplant to pan with capsicum and sauce and bring to boil and then remove from heat.
Step 4
Cut haloumi crossways in half and cut each piece horizontally in half and then arrange on top of eggplant mixture and sprinkle with cheese.
Step 5
Cook in a hot oven (200C) for about 12 minutes, or until cheese is golden.
Step 6
Remove and serve with crusty bread.
Tips
- TIP - They used Riverina Basil Haloumi available from Woolworths supermarkets. If you don’t have an ovenproof frying pan, transfer eggplant mixture to an ovenproof dish of a similar size. Cooking time may vary slightly.