Aubergine, Tomato & Halloumi Pie (Serves 4–6)

Ingredients:

1 large aubergine, diced

2 tbsp olive oil

1 red onion, finely sliced

2 garlic cloves, minced

200g cherry tomatoes (or 1 can chopped tomtoes)

1 tbsp tomato purée

1 tsp dried oregano

1 tsp smoked paprika (optional)

225g halloumi, diced

Handful fresh basil (or parsley), chopped

Salt & pepper, to taste

1 sheet puff pastry or shortcrust pastry

1 egg, beaten (for glazing)

Instructions:

Roast the aubergine:

Preheat the oven to 200°C (180°C fan).

Toss aubergine cubes with 1 tbsp olive oil, season with salt, and roast for 20–25 mins until soft and golden.

Cook the filling:

Heat remaining olive oil in a pan.

Sauté the onion until soft (5 mins), then add garlic, paprika, oregano, and tomato purée.

Add cherry tomatoes and cook until they start to burst (or reduce if using canned).

Stir in roasted aubergine and cook for another 5 mins to thicken. Season well.

Remove from heat and fold in diced halloumi and fresh herbs.

Assemble the pie:

Roll out the pastry if needed. Line a pie dish or baking tin with pastry.

Fill with the aubergine mix.

Top with pastry lid, crimp edges, and make a small hole in the center.

Brush with beaten egg.

Bake:

Bake at 200°C (180°C fan) for 25–30 mins until golden and crisp.

️ Serving suggestions:

Serve warm with a simple green salad or lemony couscous.

Great for lunchboxes or picnics when cooled.