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Halloumi Parmigiana recipe


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  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Breaded and fried halloumi adds a great twist to this vegetarian Italian favourite. I like to serve it on a bed of spaghetti.

1 person made this

IngredientsServes: 4

  • 1 small aubergine, cut into 1cm rounds
  • 1 tablespoon salt
  • 1 large egg
  • 120g breadcrumbs
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 250ml oil for frying, or as needed
  • 225g halloumi cheese, cut into 4 sticks
  • 225g spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 300ml tomato pasta sauce
  • 40g finely grated Parmesan cheese

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Place sliced aubergine into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
  2. While the aubergine soaks, whisk egg in a shallow dish. Combine breadcrumbs, oregano, black pepper and cayenne pepper in another shallow dish.
  3. Heat oil in a deep pan over medium-high heat.
  4. Drain aubergine and discard water. Rinse aubergine and squeeze out as much water as possible. Pat slices dry with kitchen roll. Dredge aubergine slices in egg and then breadcrumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then breadcrumb mixture and place on a plate.
  5. Fry breaded aubergine slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean kitchen roll. Repeat with halloumi cheese sticks.
  6. Meanwhile bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
  7. Pour tomato pasta sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
  8. Divide cooked spaghetti onto 4 plates. Evenly distribute aubergine and halloumi cheese. Top with equal amounts of pasta sauce and Parmesan cheese.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Parmesan Shortbreads

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

For US cup measures, use the toggle at the top of the ingredients list.

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.


Welcome to day 2 of my VoucherCodes challenge! (Day one is here) I had various plans with this meal, and then totally changed my mind and went for something entirely different. But it’s really nice, and really low fat. Amazeballs.

I’m calling this Aubergine Parmigiana, but it doesn’t actually have parmesan in it, so the name is totally misleading. I personally feel that parmesan completely disintegrates when used in a bake, and other, more robust cheeses are a better bet. Plus, I had some halloumi in the fridge, and I don’t need much of an excuse to use halloumi. This recipe is incredibly low fat. Weight Watchers-wise, the only pointed thing is the cheese, and it would be tasty without. But, as you know, everything is a little better with cheese.

Aubergine & Halloumi Parmigiana
3 x Aubergines - 0PP / 175cal
1 carton Passata - 0PP / 160cal
1 can of carton chopped tomatoes - 0PP / 88cal
1 onion - 0PP / 46cal
1 courgette - 0PP / 18cal
6 mushrooms - 0PP / 20cal
5 garlic cloves - 0PP / 26cal
225g light halloumi - 16PP / 549
75g low fat cheddar - 6PP / 236 cals
100g spinach - 0PP / 23cal
2 tsp artificial sweetener - 0PP / 2cal
Herbs e.g. basil, paprika
20PP / 5PP per person

Calories: 578cal / 145cal per portion
WW Points: 20PP / 5PP per portion

Total cost: ٧.05 (٠.26/portion)
To reduce points - Use less or no cheese.

1. Preheat the oven to 200c
2. Slice the aubergines lengthwise and then griddle a few at a time with a bit of frylight (or dry) until charred both sides. When done, place on a plate.
3. Slice the halloumi and using the same pan, griddle until browned. Set aside.
4. Cook your mushrooms, onions and courgette in a frying pan or wok with the garlic until soft.
5. Add the tomatoes, passata and sweetener and stir well.
6. Add the spinach, and put the lid on for a minute or so until it begins to wilt. Then stir into the sauce.
7. Add a healthy pinch of dried basil and of smoked paprika, if you have any and stir.
8. Leave the sauce to bubble with the lid off on a medium-high heat for 10 minutes or so. The sauce will thicken and reduce.
9. Time to assemble. Spread some of the tomato sauce into an ovenproof dish, then lay some of the aubergine slices over the top.
10. Repeat with a layer of tomato, a layer of aubergines, until everything is in the sauce (I managed three layers of tomatoes, two of aubergines)
11. Scatter the halloumi over the top and then grate the 75g of low fat cheddar over that.
12. Bake in the oven for 20-25 minutes until the cheese is brown and bubbling.


Easy parmigiana recipes - always a crowd pleaser with very good reason

I know you're busy (me too!) and having time to make a full blown eggplant Parmigiana is not always doable. even if we really want it to be. So that's why I've created this easy eggplant parmigiana.

You pretty much throw all the ingredients into a tray, so it's kinda hard to mess up. The sauce caramelises naturally, making you look like a pro while you chill and it's good for you as well as helping to buy back some me time.

Notes:

• Play around with this recipe and add your own veggies. Zucchini, capsicum or peppers, garlic and chilli flakes will spice this up.
• For a more substantial meal, chop in halloumi before the second layer of tomatoes or crumble with feta once you've removed it from the oven.
• You can use dried oregano if you don't have basil, or even some other herbs of your choice.
• Eggplant is a great carrier of flavour, and it soaks in all the juices, so make sure all of the eggplant slices are covered by tomatoes.
•Lastly, don't be shy with the parmesan layer on top. It'll go nice and crispy. Yum!


Ingredients Method

  1. Preheat oven to 190˚C/375˚F. Drizzle oil into the base of a large tray. Add the first tin of tomatoes and then layer with eggplant.
  2. Add paprika, balsamic vinegar and basil on top, then pour over the second tin of tomatoes (you can add the third one if you are using a bigger baking tray) and top with Parmesan cheese.
  3. Place in the oven for 45 mins - 1 hour. Top with basil leaves to serve.

Image and recipe courtesy of nutritionist and dietitian Lyndi Cohen, aka The Nude Nutritionist

(Original) The Nude Nutritionist's easy eggplant parmigiana


Halloumi & Tahini Sweet Potato Buddha Bowl (GF, DFO)

We have been making loads of buddha bowl lunches recently, throwing together whatever we have in the fridge. Bowls featuring both halloumi and my dressed tahini sweet potato have fast become a favourite and it’s about time I shared the recipe!

Tahini is a sauce similar to peanut butter in consistency and appearance, but it is made from sesame seeds. It is a great sauce of calcium and tastes absolutely delicious in so many recipes (such as my super speedy peanut butter tahini noodles). You should be able to find it in most supermarkets or via online retailers.

You can absolutely vary the elements of this bowl, depending on what you have, hence you’ll see I’ve kept the ingredients quite flexible in this recipe. Keep the tahini sweet potatoes and halloumi as your core bowl items and build the other bits and pieces around it.

As both the sweet potato and halloumi are full of flavour, the other elements can be kept quite plain. I tend to simply use lemon juice and a spritz of olive oil to dress any salad leaves or crunchy veggies.

See the pictures below for a couple of assembled bowl ideas, but otherwise go wild and use whatever you have :).


8. Tomato-Cheese Toast

I am in love with author Priya Krishna's new book, Indian-ish, because it is truly emblematic of my hybrid upbringing as an Indian-American in the states. If you're interested in her story and her recipes, check out her website here, and find more of her recipes on Bon Appetit's website here. Her tomato-cheese toast is easily one of the best summer lunches ever combine ripe tomatoes with sharp cheddar cheese and you have a toast that is easy to make and a treat to eat. Stress-free eating is on lock with this toast.


Why we love this aubergine parmigiana recipe:

  • I think this is pretty much ultimate comfort food what with the layers of cheese, vegetables and that crispy panko topping
  • It’s vegetarian but it’s still super filling and makes you feel satisfied
  • That crunchy topping is super cheesy and adds a whole extra layer to the dish which I just can’t get enough of!
  • This recipe makes a fantastic family meal
  • It’s great for meal prep as you can make it ahead of time and reheat when you’re ready to eat

Ingredients you need to make this aubergine parmigiana

  • Olive Oil
  • Onion
  • Garlic Cloves
  • Dried Oregano
  • Chopped Tomatoes
  • Cherry Tomatoes: To make the sauce extra rich, use leftover in this baked feta recipe
  • Aubergines
  • Mozzarella
  • Parmesan
  • Panko: For that crispy top, use leftover in these salmon burgers

More Halloumi Recipes

The Little Green Spoon is a collection of healthy, everyday recipes. Plus this book aims to make healthy living as easy as possible. Indy has marked every dish with vegan, paleo, gluten-free and dairy-free symbols so that you can easily identify the perf

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Watch the video: Nadiyas indulgent Halloumi Chips recipe! Nadiyas Party Feasts - BBC (December 2021).