AUBERGINE, TOMATO & HALLOUMI PIE
Bake this veggie pie for a meat-free Monday - you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves
Provided by Cassie Best
Categories Dinner, Vegetable
Time 1h25m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft - you'll need to add more oil between batches. Remove from the pan and set aside.
- Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.
- Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.
- Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don't worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.
- Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don't pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.
Nutrition Facts : Calories 540 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Provided by Cassie Best
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you'll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
- If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
- Meanwhile, halve each piece of halloumi (don't worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
Nutrition Facts : Calories 546 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 3.5 milligram of sodium
RUSTIC GREEK PIE
This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold.
Provided by Terese
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderately hot 200oC (400oF).
- Squeeze the excess liquid from the spinach.
- Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
- Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
- Sprinkle with oregano and season well with salt and freshly ground black pepper.
- Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
- Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
- Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
- Cut into four portions and serve with lemon wedges and a green salad.
- Note: If haloumi cheese is not available use all feta instead.
HALLOUMI AND EGGPLANT (AUBERGINE) STACK
This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.
Provided by evelynathens
Categories One Dish Meal
Time 21m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix all salad dressing ingredients together and stir well.
- Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
- Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
- Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
- Spoon salad dressing ingredients over the two stacks.
Nutrition Facts : Calories 265, Fat 20.8, SaturatedFat 2.9, Sodium 9.6, Carbohydrate 20.2, Fiber 8.6, Sugar 9.9, Protein 2.9
AUBERGINE, TOMATO AND HALOUMI TART
Make and share this Aubergine, Tomato and Haloumi Tart recipe from Food.com.
Provided by Kitzy
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/gas mark 6.
- Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
- Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
- Spread the base with the tomato paste, but not going over the knife score.
- Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
- Bake for 25 minutes.
Nutrition Facts : Calories 416.5, Fat 26.2, SaturatedFat 6.4, Sodium 392.1, Carbohydrate 40.9, Fiber 6.6, Sugar 7.3, Protein 7.2
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- Dice and salt the aubergines, leaving them to drain in a colander for at least 30 minutes. Heat a large pan (I used a cast iron skillet), over medium high heat until hot. Cook the aubergine in three batches (use 1 tablespoon of oil per batch), stirring often, until the vegetables are dark and caramelised, but not burnt. Season and add to a food processor (or bowl if you don't have one).
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