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Aubergine & Honey-Thyme Halloumi Stack

Aubergine & Honey-Thyme Halloumi Stack

4.5rating out of 5

(994 reviews from our customers)

Prep Time

30 min



These halloumi and aubergine 'stacks' are salty, melty and moreish, and all held together with a skewer. They're served atop a lemony garlic mash and drizzled with a honey-thyme dressing.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
1 aubergine
2 garlic cloves
5g fresh thyme
225g Cypriot halloumi †
2 skewers
300g potatoes
1 honey pot (28g)
You Will Need
Butter, milk, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 aubergine
  • 1 garlic clove
  • 5g thyme
  • 225g Cypriot halloumi<span class="strong">†</span>
  • skewers
  • 300g potatoes
  • 1 honey pot (25g)
Typical Values per 100g per serving
Energy 464 kJ
111 kcal
2347 kJ
560 kcal
of which saturates
5.7 g
3.4 g
28.9 g
17 g
of which sugars
10.1 g
3.3 g
51.2 g
16.8 g
Fibre 1.4 g 7 g
Protein 5.9 g 30 g
Salt 0.67 g 3.41 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 aubergine
1 garlic clove
5g thyme
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
300g potatoes
1 honey pot (25g)
blossom honey
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Aubergine & Honey-Thyme Halloumi Stack

Cut the potatoes (skins on) into bite-size pieces 

Peel the garlic

Add the potatoes, whole garlic and a pinch of salt to a pot of cold water and bring to the boil over a high heat

Once boiling, boil for 15 min or until fork-tender

2 Aubergine & Honey-Thyme Halloumi Stack

Meanwhile, discard the green aubergine stem[s] and cut the aubergine[s] into 6 even slices 

Tip: cut the slices of the narrow end slightly wider than that of the fatter end to maintain even cooking

Pat the halloumi dry with kitchen paper

Cut the halloumi into 6 slices

3 Aubergine & Honey-Thyme Halloumi Stack

Rub the aubergine slices with vegetable oil

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the aubergine and cook on each side for 4-5 min, or until golden brown on the outside and softened in the middle, but still holding their shape

4 Aubergine & Honey-Thyme Halloumi Stack

Meanwhile, strip the thyme leaves from their stalks and chop the leaves finely

Slice and juice the lemon[s]

5 Aubergine & Honey-Thyme Halloumi Stack

Combine the honey, chopped thyme, 2 tbsp [4 tbsp] olive oil, and 2 tbsp [4 tbsp] lemon juice (reserve the rest for step 7) with salt and pepper - this is your dressing 

Transfer the browned aubergine to kitchen paper and season with salt and pepper

Keep the pan for the next step

6 Aubergine & Honey-Thyme Halloumi Stack

Return the pan to a medium-high heat

Add the sliced halloumi and cook on each side for 1 min or until golden brown, then remove from the heat

Meanwhile, drain the cooked potatoes and return them to their cooking pot

7 Aubergine & Honey-Thyme Halloumi Stack

Mash the cooked potatoes and softened garlic with a knob of butter and a splash of milk

Add the remaining lemon juice (adjust to your preference) and season with salt and pepper


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Stack the halloumi and aubergine over the mash with a skewer to hold it in place

Drizzle the dressing over


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