Amazing aubergine and halloumi pie Aubergine and halloumi rolls with chickpea salad recipe. This stylish vegetarian dinner combines smoky, griddled aubergine slices, rolled up and stuffed with halloumi and basil and baked until soft, with spicy harrisa chickpeas and a creamy tahini dressing that brings all the flavours. Recipe posted by Hodder & Stoughton. in the Recipes section Difficulty: Simple.

Ingredients of Amazing aubergine and halloumi pie

  1. You need 1 packet of filo pastry.
  2. Prepare 6 of big or 8 medium aubergines.
  3. It's 250 of halloumi cheese, finely grated.
  4. It's 200 gr of cheddar cheese, finely grated.
  5. It's 200 gr of cypriot lountza, or any type of smoked ham.
  6. Prepare 2 tbsp of oregano.
  7. It's 1/2 cup of vegetable oil.
  8. You need 1/2 cup of olive oil.
  9. Prepare of salt/ pepper.
  10. It's of for the yogurt sauce.
  11. It's 200 gr of yogurt, Greek style.
  12. Prepare 1 cup of milk.
  13. Prepare 2 of eggs.
  14. It's of salt/pepper.

Amazing aubergine and halloumi pie instructions

  1. Cut thinly the aubergines lengthwise and place on a baking tray lined with parchment paper. Drizzle with a bit of olive oil and bake for 15 minutes or until soft. Let them cool..
  2. Meanwhile, grate the halloumi cheese and cheddar and cut the ham in long strips..
  3. Prepare the yogurt sauce by placing all the ingredients in a bowl and mixing well. I would advise you not to use a lot of salt as both the cheeses used are salty..
  4. Oil the baking tray that you will use (either a long pyrex type or a round tin with a removable bottom will do) and start placing the filo sheets. Each one you add needs to be oiled. Place six sheets for the bottom and then start placing the aubergines.Season with salt and pepper..
  5. On top of the aubergines, add half of the grated cheeses and all of the smoked ham and season with some oregano. Cover with another filo sheet and pour a bit of the yogurt sauce..
  6. To create the second layer of the pie, add the remaining aubergines and grated cheeses, season with salt, pepper and oregano and cover the pie with the remaining filo sheets, oiling them as you go along..
  7. Pre heat the oven at 190°C.
  8. Pour the rest of the yogurt sauce on top of the pie, covering it all..
  9. Bake minimum for one hour or until the bottom and top of the pie is nicely golden..

Packed full of protein and fibre to keep you feeling fuller for longer. Stir the herbs, cucumber, tomatoes chickpeas, pomegranate seeds and most of the dressing through the bulgur. Top with the halloumi and aubergine slices and drizzle over remaining dressing. Divide the creamed aubergine between two plates, then add the crisp halloumi and a scattering of the pomegranate seeds and a handful of small mint leaves. The aubergine needs to be baked until it is truly soft and the flesh can be crushed effortlessly with a fork.

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