Aubergine, Tomatoes, and Halloumi Pie
Description:
This hearty Mediterranean-inspired pie is packed with roasted aubergines, juicy tomatoes, fragrant basil, and creamy, salty Halloumi cheese. Encased in a golden, flaky puff pastry, it’s the perfect balance of crispy, gooey, and savory. Ideal as a vegetarian main, served with a fresh salad or herbed couscous.
Ingredients:
For the Filling:
1 large aubergine (eggplant), sliced into 1 cm rounds
200g cherry tomatoes, halved
1 red onion, thinly sliced
2 cloves garlic, minced
225g Halloumi cheese, sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried oregano
A handful of fresh basil leaves, torn
For the Pie:
1 sheet puff pastry (store-bought or homemade, thawed if frozen)
1 egg, beaten (for egg wash)
Optional: sesame seeds or nigella seeds for topping Instructions:
1. Roast the Vegetables (20 mins)
Preheat the oven to 200°C (390°F).
Arrange aubergine slices, cherry tomatoes, and red onion on a baking tray.
Drizzle with olive oil, season with salt, pepper, oregano, and garlic.
Roast for 20 minutes until soft and slightly golden.
2. Assemble the Pie (10 mins)
Roll out the puff pastry on a floured surface to fit your baking tin or tray.
Place a layer of roasted aubergines, followed by tomatoes, onion, Halloumi slices, and fresh basil.
Fold the edges of the pastry inward (like a galette) or place another sheet on top and seal the edges.
3. Bake the Pie (25–30 mins)
Brush the pastry with egg wash and sprinkle with sesame or nigella seeds (optional).
Bake at 200°C (390°F) for 25–30 minutes, or until golden and crisp.
4. Serve
Allow to cool slightly before slicing. Garnish with more basil if desired.
Time Required:
Preparation: 15 minutes
Roasting: 20 minutes
Assembly & Baking: 30 minutes
Total Time: ~1 hour 5 minutes
Serving Size:
Serves 4 people as a main course
Nutritional Information (per serving):
Nutrient Amount
Calories ~420 kcal
Protein ~16 g
Carbohydrates ~34 g
Sugars ~5 g
Fiber ~5 g
Fat ~25 g
Saturated Fat ~10 g
Sodium ~650 mg
Calcium ~320 mg
Note: Values are approximate and can vary depending on specific ingredients.
Q&A:
Q: Can I use another cheese instead of Halloumi?
A: Yes, feta or mozzarella are great alternatives. Halloumi gives a unique chewy texture, but feta adds a nice tang.
Q: Can I make this pie vegan?
A: Yes! Use vegan puff pastry and replace Halloumi with a plant-based cheese or grilled tofu. Brush pastry with plant milk instead of egg wash.
Q: Can I make this ahead of time?
A: Absolutely. Assemble and refrigerate for up to 24 hours before baking. Or bake fully, then reheat at 180°C (356°F) for 10–15 minutes.
Q: What can I serve it with?
A: A side of green salad, couscous with herbs, tzatziki, or roasted potatoes pairs well.
Q: Can I freeze it?
A: Yes, bake first, cool completely, then freeze. Reheat in the oven from frozen at 180°C until warmed throug
h and crisp.