Easy making recipe Amazing aubergine and halloumi pie with 14 ingredients and 9 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Amazing aubergine and halloumi pie easy, delicious, practical. Did you know that most varieties of ready-made puff pastry are vegan? Just don't go for the all-butter variety. If you swap the halloumi for extra roasted veg and the egg for oat or soya milk, you've got a delicious vegan pie. The halloumi is layered on top of tomato and aubergine. The halloumi is layered on top of tomato and aubergine and cooked until browned and crispy.
Over here we're all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.
This fabulous Aubergine and Halloumi Salad looks impressive, but it's actually really easy to make and tastes amazing!
Perfect as a starter, a side dish or a delicious vegetarian meal Aubergine and Halloumi Salad.
Hi my mother, at this time you get prepare recipe Amazing aubergine and halloumi pie with 14 ingredients and 9 steps. Below this is how to make it, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 9 stages of easy cooking Amazing aubergine and halloumi pie.
Ingredients for Amazing aubergine and halloumi pie
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Needed 1 packet : filo pastry.
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Needed 6 : big or 8 medium aubergines.
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Prepare 250 : halloumi cheese, finely grated.
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Needed 200 gr : cheddar cheese, finely grated.
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Needed 200 gr : cypriot lountza, or any type of smoked ham.
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Needed 2 tbsp : oregano.
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Prepare 1/2 cup : vegetable oil.
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Needed 1/2 cup : olive oil.
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Needed : salt/ pepper.
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Prepare : for the yogurt sauce.
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Needed 200 gr : yogurt, Greek style.
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Needed 1 cup : milk.
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Needed 2 : eggs.
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Prepare : salt/pepper.
Don't you just love recipes which look amazing, but are secretly really easy to make?
But it stands tall, it's crispy all over, and my little leafy pattern on top doesn't look too terrible (apart from that one slightly strange looking leaf on the right) And after all, the most important thing is that this vegetable and halloumi pie tasted amazing.
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.
If all ingredients Amazing aubergine and halloumi pie it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Stages Cooking Amazing aubergine and halloumi pie
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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..
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Meanwhile, grate the halloumi cheese and cheddar and cut the ham in long strips..
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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..
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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..
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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..
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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..
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Pre heat the oven at 190°C.
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Pour the rest of the yogurt sauce on top of the pie, covering it all..
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Bake minimum for one hour or until the bottom and top of the pie is nicely golden..
Top with the halloumi and aubergine slices and drizzle over remaining dressing.
Make the most of aubergines by deep-frying in breadcrumbs until crisp and golden before stuffing in a burger bun with grilled halloumi and harissa mayo.
Crispy fried fingers of halloumi meet creamy aubergine and the pop-up taste of pomegranate seeds.
The aubergine needs to be baked until it is truly soft and the flesh can be crushed effortlessly with a fork.
The halloumi, once fried, should be eaten immediately, as the crumb crust needs to be.
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