Aubergine halloumi harissa skillet bake
Ingredients
- 2-4 tbsp olive oil plus a drizzle
- 1 large aubergine sliced into rounds about ½cm thick
- 2 large garlic cloves crushed
- 400g can chopped tomatoes
- 1 tbsp harissa paste
- ½ tsp caster sugar
- 225g block halloumi sliced into 8-9 pieces
- pinch of dried mint
- flatbreads rice or couscous, to serve
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