MAGGI Marketplace Eggplant & Halloumi Bake

MAGGI Marketplace Eggplant & Halloumi Bake

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Meat free Monday made easy! MAGGI Marketplace Eggplant, Lentil & Halloumi Bake Recipe Base is made with natural ingredients and real herbs and spices.  Seasoned with oregano, rosemary and thyme it’s perfectly balanced and great tasting everytime.

Suitable for vegetarians, flexitarians and anyone who loves delicious home made meals. For more great MAGGI recipe ideas, go to

Just Add

  • 2
    Eggplants, cut into 1/2 cm slices lengthways
  • 3 tsp
  • 1
    onion, finely chopped
  • 1 can (400g)
    Chopped tomatoes
  • 1 can (400g)
    brown lentils, drained and rinsed
  • 3 cups (60g)
    baby spinach
  • 100g
    halloumi, thinly sliced

How to Make

Serves: | Preparation time: 10 Minutes | Cooking time: 45 Minutes

  1. Heat oven to 220 degrees. Rub both sides of the eggplant slices with some of the oil, lay on baking sheets, season with salt and pepper and bake for 15 minutes under tender, turning once.

  2. Heat remaining oil in a large frying pan. Add onions and cook for 2 minutes or until tender. Stir through tomatoes, combined 1/2 cup (125mL) water, MAGGI Recipe Mix and lentils. Simmer for 10 minutes or until the sauce has thickened. Stir through baby spinach.

  3. Spoon a layer of lentils into a small baking dish. Top with eggplant slices and repeat finishing with a layer of eggplant. Top with halloumi and bake for a further 10 minutes or until the cheese is golden and bubbling.