Name: Aubergine, tomato & halloumi pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 6 tbsp olive oil or rapeseed oil -; 2 large aubergines , cut into thin rounds -; 1 large red onion , halved and sliced -; 2 garlic cloves , crushed -; 2 tsp ground coriander -; 400g can chopped tomatoes -; 1½ tbsp pomegranate molasses or good balsamic vinegar -; small bunch mint , leaves chopped -; 270g block halloumi , cut into 8 slices -; 500g block all-butter puff pastry -; 50g pine nuts , toasted -; 1 egg , beaten -; 1 tbsp sesame seeds -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Aubergine, tomato & halloumi pie

1. 6 tbsp olive oil or rapeseed oil -

2. 2 large aubergines , cut into thin rounds -

3. 1 large red onion , halved and sliced -

4. 2 garlic cloves , crushed -

5. 2 tsp ground coriander -

6. 400g can chopped tomatoes -

7. 1½ tbsp pomegranate molasses or good balsamic vinegar -

8. small bunch mint , leaves chopped -

9. 270g block halloumi , cut into 8 slices -

10. 500g block all-butter puff pastry -

11. 50g pine nuts , toasted -

12. 1 egg , beaten -

13. 1 tbsp sesame seeds -

How to cook deliciously - Aubergine, tomato & halloumi pie

1. Stage

Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft – you’ll need to add more oil between batches. Remove from the pan and set aside.

2. Stage

Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.

3. Stage

Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.

4. Stage

Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don’t worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.

5. Stage

Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don’t pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.