Aubergine, Tomato & Halloumi Pie Recipe

Ingredients

For the filling:

2 medium aubergines (eggplants), sliced into 1cm rounds

2 tbsp olive oil

1 red onion, finely sliced

2 garlic cloves, minced

400g canned chopped tomatoes (or fresh ripe tomatoes, chopped)

1 tbsp tomato paste

1 tsp dried oregano or thyme

Salt and black pepper, to taste

225g halloumi, cut into small cubes

A handful of fresh basil leaves (optional)

For the crust

1 sheet ready-rolled puff pastry (or shortcrust for a more rustic pie)

1 egg, beaten (for egg wash)

Instructions

1. Roast the Aubergines

Preheat oven to 200°C (180°C fan) / 400°F.

Lay aubergine slices on a baking tray, brush with olive oil, and season with salt.

Roast for about 20–25 minutes until golden and tender. Set aside.

2. Prepare the Tomato Sauce

In a large pan, heat a tablespoon of olive oil.

Sauté the red onion for 5–7 minutes until soft.

Add garlic and cook for another minute.

Stir in chopped tomatoes, tomato paste, oregano, salt, and pepper.

Simmer for 10–15 minutes until thickened.

Add fresh basil at the end (if using).

3. Assemble the Filling

Gently fold the roasted aubergine and halloumi cubes into the tomato sauce.

4. Assemble the Pie

Preheat oven again if needed.

Line a pie dish with pastry (or use a sheet to cover just the top).

Pour in the filling.

If topping with pastry only, lay it over the top, seal edges, and cut a small steam hole in the center.

Brush with egg wash.

5. Bake

Bake for 25–30 minutes until the pastry is golden and crisp.

Serving Suggestions

Serve warm with a green salad or roasted potatoes.

Drizzle with a little extra virgin olive oil or balsamic glaze before

serving.