Aubergine Tomato Halloumi Pie Recipes

AUBERGINE, TOMATO & HALLOUMI PIE

Aubergine, tomato & halloumi pie image

Bake this veggie pie for a meat-free Monday - you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Provided by Cassie Best

Time 1h25m

Number Of Ingredients 13

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 540 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

AUBERGINE, TOMATO AND HALOUMI TART

Aubergine, Tomato and Haloumi Tart image

Make and share this Aubergine, Tomato and Haloumi Tart recipe from Food.com.

Provided by Kitzy

Categories Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

250 g puff pastry
milk, to glaze
1 tablespoon sun-dried tomato paste
375 g aubergines, sliced
5 ripe tomatoes, sliced
125 g halloumi cheese, thinly sliced
2 teaspoons chopped oregano
50 g green olives, pitted and halved
salt and pepper

Steps:

Preheat the oven to 200C/400F/gas mark 6.
Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
Spread the base with the tomato paste, but not going over the knife score.
Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
Bake for 25 minutes.

Nutrition Facts : Calories 416.5, Fat 26.2, SaturatedFat 6.4, Sodium 392.1, Carbohydrate 40.9, Fiber 6.6, Sugar 7.3, Protein 7.2

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