Description
A savory and satisfying pie filled with layers of tender aubergines, rich tomato sauce, and golden halloumi, wrapped in flaky puff pastry.
Ingredients
Scale
- 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
Instructions
- Heat 2 tbsp of the oil in a large frying pan and fry the aubergine slices in batches until golden and soft, adding more oil as needed.
- Set aside and wipe out the pan.
- Add 1 tbsp oil and cook the onion with a pinch of salt for 10 mins until soft.
- Add the garlic and coriander, cook for 1 min, then add tomatoes and molasses or vinegar.
- Simmer for 10 mins until thickened, then stir in mint and season.
- Heat a dry frying pan and fry the halloumi slices for 1-2 mins on each side until golden.
- Heat the oven to 220°C/200°C fan/gas 7 and roll out pastry to a large rectangle on a floured surface.
- Transfer to a baking sheet lined with parchment, leaving a 2cm border.
- Layer the tomato sauce, aubergines, halloumi, and pine nuts in the center.
- Fold the border over the edge slightly, brush with egg, and scatter sesame seeds.
- Bake for 25-30 mins until golden and puffed.
Notes
Best served warm with a fresh salad. You can prepare the components ahead and assemble before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
Keywords: aubergine, halloumi, pie, tomato, puff pastry, vegetarian