Aubergine, tomato & halloumi pie
This is something a little different, using familiar ingredients. Pine nuts add great texture, but you can swap for almonds or walnuts. Serve with salad leaves– it really doesn’t need anything else.
6 tbsp olive 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 of 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
1 Heat 2 tbsp oil in a large frying pan. Cook the aubergine for about 5 mins on each side until golden and soft, adding more oil between batches. Remove and set aside.
2 Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another 2 mins. 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.
3 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 the oven to 200C/180C fan/gas 6.
4 Roll out the pastry to a 50 x 25 cm rectangle and cut into two squares. 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
1.5cm border around the edge. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.
5 Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten with a knife, then brush the whole pie with more egg. Score fine lines over the top to decorate, being careful not to pierce the pastry. Cut a small cross in the centre and sprinkle with sesame seeds.
Bake for 30-35 mins until golden brown.
PER SERVING (8) 540 kcals, fat 39g, saturates 15g,
carbs 28g, sugars 8g, fibre 7g, protein 16g, salt 1.6g