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Aubergine & Honey-Thyme Halloumi Stack

Aubergine & Honey-Thyme Halloumi Stack

Rating
4.5rating out of 5

(994 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

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

Cuisine

Mediterranean

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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!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Aubergine
1 aubergine
garlic-clove
2 garlic cloves
Fresh-Thyme
5g fresh thyme
Halloumi
225g Cypriot halloumi †
wooden-skewer-(2)
2 skewers
Potatoes
300g potatoes
honey-pot
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
Fat
of which saturates
5.7 g
3.4 g
28.9 g
17 g
Carbohydrate
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
lemon
1 aubergine
aubergine
1 garlic clove
garlic
5g thyme
thyme(100%)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
skewers
none
300g potatoes
potato
1 honey pot (25g)
blossom honey
Allergens
  • 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

8

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

Drizzle the dressing over

Enjoy!

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