Aubergine, tomato & halloumi pie

Name: Aubergine, tomato & halloumi pie
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: European, Mediterranean
Ingredients: 6 tbsp olive oil or rapeseed oil; 2 large aubergines cut into thin rounds; 1 large red onion halved and sliced; 2 garlic cloves crushed; 2 tsp ground coriander; 400g can chopped tomatoes; 1½ tbsp pomegranate molasses or good balsamic vinegar; small bunch mint leaves chopped; 270g block halloumi cut into 8 slices; 500g block all-butter puff pastry; 50g pine nuts toasted; 1 egg beaten; 1 tbsp sesame seeds

Instructions

Prep:25minCook:1h

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

Updated at: Tue, 26 Nov 2024 09:54:12 GMT