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Baked Aubergine, Halloumi and Tomato Mashed Potato

May 22, 2016 By All That I'm Eating 14 Comments

Sundried tomatoes, paste and pesto always hang around for a bit in my kitchen. I never seem to use a whole tub or jar so am left with trying to find different ways to use them up. And why not mix them with mashed potato! This Baked Aubergine, Halloumi and Tomato Mashed Potato is really rather very good; especially when you get a forkful of everything at once. Great for using up a few odds and ends too and you could easily stretch this to feed four people just by adding an extra aubergine and a few more potatoes.

Baked Aubergine, Halloumi and Tomato Mashed Potato - All That I'm Eating

Ingredients

You will need (for 2):

  • 1 aubergine, halved lengthways and scored
  • Large handful cherry tomatoes
  • Olive oil for cooking
  • 1 block halloumi, sliced
  • 400g potatoes, peeled and chopped
  • 2 tbsp sundried tomato paste
  • 15g Parmesan, grated
  • Salt and pepper
  • Salad to serve

Method

Preheat an oven to 180C. Place the aubergine halves on a baking tray with the cherry tomatoes. Drizzle over a little olive oil, season with salt and pepper and bake for 30 minutes.

Boil the potatoes until they are tender then drain. Mash with the sundried tomato paste, parmesan and some black pepper. The paste should have enough oil in to give the mash a good consistency but if not you can always add a little extra virgin olive oil.

Just before the aubergine and mash are ready heat a frying pan on a medium heat and add the halloumi slices. Fry until golden brown on each side.

Serve everything up together with a fresh salad on the side.

Baked Aubergine, Halloumi and Tomato Mashed Potato - All That I'm Eating

I am on a bit of an adventure at the moment to come up with easy, quick, midweek meals that are tasty, balanced and don’t break the bank. I think this meal fits perfectly into those criteria, it used up some sundried tomato paste I had in the fridge and is a great veggie option too. The aubergine, tomatoes and salad mean you’re getting three of your ‘five a day’, it’s super summery but also filling and slightly indulgent with the cheese too. When you get a forkful of soft aubergine, sharp tomato, smooth and savoury mash with salty halloumi you can almost imagine your gazing out over the Aegean Sea.

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Filed Under: Aubergine, Cheese, Dairy & Eggs, Dinner, May, Quick Recipes, Recipes By Month, Salad, Seasons, Spring, Tomatoes, Vegetables, Vegetarian Tagged With: aubergine, dinner, recipe

« Harissa Chicken with Quinoa, Avocado and Mango Salad
New in the Kitchen May 2016 »

Comments

  1. AvatarKaren (Back Road Journal) says

    May 22, 2016 at 12:25

    I’ve always got the same problem with sun dried tomatoes…Like have you have used them in this recipe.

    Reply
  2. Avatarangiesrecipes says

    May 22, 2016 at 13:56

    This is a very delicious meatless meal. I must get some eggplants tomorrow.

    Reply
  3. AvatarRitu Ahuja says

    May 22, 2016 at 16:35

    Wow!! This looks super delicious. I have to try it soon 🙂

    Reply
  4. AvatarBeth says

    May 22, 2016 at 20:34

    What a great way to use up leftovers! Looks like a wonderful weeknight dinner.

    Reply
  5. Avatarcheri says

    May 24, 2016 at 00:31

    Hi Caroline, oh I have seen the most beautiful eggplant at the market this week, will definitely be picking one up now, love this!!

    Reply
  6. AvatarMonica says

    May 24, 2016 at 15:12

    You’re so right…I always have those things left over too. In fact, I just opened a tube of tomato paste on Sunday and need to remember to use it up! : ) This is a great meal – nice job!!

    Reply
  7. AvatarDavid says

    May 24, 2016 at 15:41

    Haha! I think my jar of sundried tomatoes has been hanging out in the fridge for several months now. I should use it up. This recipe sounds like an excellent way to do that!

    Reply
  8. AvatarAshley says

    May 24, 2016 at 20:37

    I only recently discovered halloumi within the last two years but man, do I love it! This dish sounds just wonderful!

    Reply
  9. AvatarHester at Alchemy in the Kitchen says

    May 25, 2016 at 15:06

    Yum. Love the sundried tomato mash – a good tasty, filling meatless mean – the aubergine is like a steak cooked that way.

    Reply
  10. AvatarJohn/Kitchen Riffs says

    May 25, 2016 at 16:14

    What a great combo of flavors! And such a healthy dish. This is inspired — thanks so much.

    Reply
  11. AvatarMiriam - londonkitchendiaries.com says

    May 26, 2016 at 06:44

    Genius to add sun dried tomatoes to the mash! It not only uses up leftovers in the fridge but makes the mash extra delicious. Love it!

    Reply
  12. Avatargrace says

    May 30, 2016 at 12:26

    i’ve just had halloumi for the first time and LOVED it! this sounds absolutely delicious to me, as you’ve included some of my other staples as well! 🙂

    Reply
  13. AvatarEd burns says

    October 17, 2020 at 11:48

    Does this recipe contain no spices except salt and pepper?

    Reply
    • All That I'm EatingAll That I'm Eating says

      October 22, 2020 at 07:23

      Hi Ed, yes just salt and pepper. The sundried tomato paste gives the dish plenty of flavour!

      Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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