Eggplant, Tomato and Halloumi Pie

• olive oil↗6 ст. л. tbsp

  or canola oil

• large eggplants↗2

  sliced into thin rounds

• large red onion↗1

  cut in half and sliced into rings

• garlic cloves↗2

  minced

• ground coriander↗2 ч. л. tsp
• canned crushed tomatoes400г g
• pomegranate syrup↗1½ ст. л. tbsp

  or good quality balsamic vinegar

• small bunch of mint

  leaves minced

• halloumi block↗270г g

  sliced into 8 pieces

• sheet pastry block with butter500г g
• pine nuts↗50г g

  toasted

• egg↗1

  beaten

• sesame seeds↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Heat 2 tbsp of oil in a large skillet. Fry the eggplant rounds for about 5 minutes on each side until golden‑brown and tender; you may need to add a little more oil during cooking. Transfer the eggplants to a plate.

2. 2

   In the same skillet, sauté the onion until soft, about 8 minutes. Add the minced garlic and cook another 1–2 minutes. Then stir in the ground coriander, crushed tomatoes, pomegranate syrup and a pinch of spices. Simmer for 15 minutes until the sauce thickens and becomes flavorful. Finally, add the minced mint leaves.

3. 3

   Add a little more oil, fry the halloumi slices for about 2 minutes on each side until golden‑brown. Set them aside with the eggplants. Preheat the oven to 200 °C (180 °C with convection, gas 6).

4. 4

   Roll out the puff pastry into a 50 × 25 cm rectangle and cut it in half, forming two squares. Place one piece on a parchment‑lined baking tray. Spread the tomato sauce on the pastry, then layer the eggplants, halloumi and toasted pine nuts, leaving a 1.5 cm border around the edges. Brush the edges with beaten egg.

5. 5

   Roll out the second pastry sheet, cover the pie with it and press the edges to seal. Trim the excess, brush the top again with beaten egg. Using a knife, make thin slits on the surface without cutting through. Cut a small cross in the centre and sprinkle with sesame seeds. Bake for 30–35 minutes until the top is golden‑brown.