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Aubergine, halloumi and chick pea traybake

Aubergine, halloumi and chick pea traybake


You can tailor this easy halloumi traybake to your taste – use less chilli or different veggies if you like.

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1359kj 326kcal
  • Fat
    Med 27%
  • Saturates
    High 53%
  • Sugar
    Low 8%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 17g

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Big Bag Option


  • 1 red onion, cut into wedges
  • 2 aubergines, trimmed and sliced into rounds
  • 1 tbsp Co-op olive oil
  • 2 tsp oregano
  • 1 tsp chilli flakes
  • 330g pack Co-op cherry tomatoes
  • 1 tbsp Co-op red wine vinegar
  • 400g can Co-op chick peas, drained and rinsed
  • 225g pack Co-op halloumi, sliced
  • Flat leaf parsley and crusty bread, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the onion and aubergine with the oil, oregano and chilli flakes
  3. Bake for 20 mins, until the aubergine is beginning to soften
  4. Add the tomatoes and return to the oven for another 10 mins
  5. Drizzle over the red wine vinegar and stir through the chick peas, crushing the tomatoes as you go to create a sauce
  6. Lay the halloumi on top and bake for another 10 mins
  7. To serve, sprinkle over the parsley and use the bread to mop up the juices, if you like

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