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Aubergine & Honey-Thyme Halloumi Stack

Aubergine & Honey-Thyme Halloumi Stack

4.5rating out of 5

(1602 reviews from our customers)

Prep Time

30 min



Layer up halloumi and aubergine for this vegetarian treat. To balance the savoury cheese, serve them with a peppery rocket and bulgur salad drizzled with thyme-infused honey dressing. Stack-tacular!

Prep Time

30 min



What is Gousto all about?

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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!

For 2 people (double for 4)
1 lemon
75g bulgur wheat †
1 bag of sultanas (30g)
1 aubergine
1 garlic clove
5g thyme
2 skewers
Rocket salad
50g rocket
2 honey pots (50g)
200g halloumi †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 aubergine
  • 1 garlic clove
  • 5g thyme
  • skewers
  • 50g rocket
  • 1 pot of honey (25g)
  • 200g halloumi<span class="strong">†</span>
Typical Values per 100g per serving
Energy 609 kJ
145 kcal
2559 kJ
612 kcal
of which saturates
6.2 g
3.6 g
26.1 g
15 g
of which sugars
16.7 g
8.1 g
70 g
34.2 g
Fibre 2.8 g 11.7 g
Protein 7.2 g 30.3 g
Salt 0.54 g 2.26 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
75g bulgur wheat
bulgur (gluten)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 aubergine
1 garlic clove
5g thyme
thyme (100%)
50g rocket
wild rocket
1 pot of honey (25g)
blossom honey
200g halloumi
Cow milk, sheep milk, goat milk, salt, mint, microbial rennet
  • Allergens highlighted by † (gluten, 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)

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the bulgur wheat to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain thoroughly and return to the pot


Meanwhile, trim the green stalks off the aubergine[s] and and cut into 6 [12] discs

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 then cut into 6 [12] even slices


Add the aubergine slices to a large baking tray with a drizzle of olive oil and pinch of salt

Give it a good mix up then put the tray in the oven for 12-15 min or until the aubergine is soft and golden


Meanwhile, peel and chop (or grate) the garlic

Strip the thyme leaves from their stalks and chop the leaves finely (reserve a few leaves for garnish!)

In a small bowl, combine the juice of 1/2 [1] lemon with the honey, chopped thyme, chopped garlic (not a fan of raw garlic? Just add a little!), 2 tbsp [4 tbsp] olive oil, and a pinch of salt and pepper – this is your honey-thyme dressing


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

Add the sliced halloumi and cook for 2 min on each side or until starting to brown

Add half of the honey-thyme dressing to the pan and cook for 2-3 min further on each side until the halloumi is sticky and caramelised

Once done, remove from the heat and set aside


Wash the rocket leaves, then pat them dry with kitchen paper

Fluff the drained bulgur wheat with a fork then add the sultanas, washed rocket and 1 tbsp [2 tbsp] honey-thyme dressing and gently mix – this is your bulgur salad


Once the halloumi and aubergine slices are cool enough to touch, thread them evenly onto the skewers – these are your aubergine and honey-thyme halloumi stacks

Slice the remaining lemon into 2 [4] wedges


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Serve the aubergine & honey-thyme halloumi stacks over the bulgur salad

Drizzle over any remaining dressing and garnish with thyme leaves and a wedge of lemon


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