Does halloumi go with aubergine?

Absolutely. Their textures and flavors balance each other perfectly—halloumi brings salt and chewiness, while aubergine adds depth and softness.

Can you put halloumi in a pie?

Yes. Halloumi’s high melting point makes it ideal for layering into baked pies without turning gooey or watery.

Fresh veggies like aubergine, zucchini, and bell peppers pair well. It also works with herbs like mint and lemon-based dressings.

Halloumi is traditionally made without acid, which gives it a high melting point. That’s why it holds its shape when cooked.

A savory and satisfying pie filled with layers of tender aubergines, rich tomato sauce, and golden halloumi, wrapped in flaky puff pastry.

Scale

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.

Best served warm with a fresh salad. You can prepare the components ahead and assemble before baking.

Keywords: aubergine, halloumi, pie, tomato, puff pastry, vegetarian