Roasted aubergine, with mushroom, spinach and halloumi

Roasted aubergine, with mushroom, spinach and halloumi

Tonight I did something I thought I would never do – eat (and enjoy) an aubergine. Not exactly ground breaking, but of all the vegetables, this one has freaked me out for the longest (and that’s not just because of what the emoji looks like ?). Small steps.

I’ve been trying to cut down on the amount of meat I am eating (partly to save money, but also “health”) so I took a trip to my local fruit and veg store at the weekend and stockpiled a load of veg. (Not sure why I don’t do this more frequently – WELL CHEAP)

I really fancied a curry, and bought the aubergine thinking I would put it in there and hoping I would have enough spices and other veg that I wouldn’t notice its existence. But when I got to making the curry, I had too many other veg already in there that I couldn’t fit the aubergine in the pan, so hid it in the fridge to worry about what I was going to do with it another day.

(The curry I made was awesome – potato, sweet potato, cauliflower and lentil; I’ve been eating it all week, but have been too busy gobbling to take any pics so won’t post recipe yet)

Tonight I needed a break from curry so cobbled this together with my aubergine and a few other bits and pieces I bought at the weekend and other random bits I found in my fridge/cupboards).


Serves 2 (or one, single person for two nights, eating alone, again, in front of Netflix)

  • Aubergine
  • Mushrooms (closed cup, white – about a dozen – half sliced, half finely chopped)
  • Spinach (couple of handfuls)
  • Onion (finely sliced)
  • Garlic (1 clove, crushed)
  • Halloumi (sliced)
  • Dried basil and oregano
  • Olive oil
  • Salt and pepper

Preheat oven to 180 fan.

Slice aubergine in half (top to bottom, obviously), place on baking tray and drizzle with olive oil and sprinkle a decent pinch of basil and oregano on top, and season.

Bake in oven for 35-40 mins.

After the aubergine has been in for about 20 mins, start prepping the rest of the veg.

Put some olive oil in a frying pan, warm and add chopped onion, once that’s started to soften, add crushed garlic. Turn heat down slightly.

Then with the mushrooms, I wanted to bulk up this part a bit more, so sliced about half of them and added to the pan.

While they were softening, I finely chopped the rest of the mushrooms and added them in when the sliced mushrooms were a bit softer. I figured this would make the mushrooms feel and look a bit more like meat and bulk out the meal (and it worked!). Season.

Push mushroom and onion mix to the side of the pan, turn up the heat and add halloumi to other half. (You can do this in another pan, but the less washing up, the better IMO).

Add spinach to mushroom half.

Cook for a couple of minutes, until spinach has wilted and halloumi has browned on both sides.

By about this time, your aubergine should be nice and cooked (brown on the top and squishy in the middle).

Et voila. Pop it all on a plate and stuff your face.

And I can’t post this without this little gem:


Gets me every time ?????

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