Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, amazing aubergine and halloumi pie. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. This aubergine, tomato & halloumi pie is a great midweek pie for the family.
Amazing aubergine and halloumi pie is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Amazing aubergine and halloumi pie is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have amazing aubergine and halloumi pie using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Amazing aubergine and halloumi pie:
- Get 1 packet filo pastry
- Get 6 big or 8 medium aubergines
- Take 250 halloumi cheese, finely grated
- Prepare 200 gr cheddar cheese, finely grated
- Take 200 gr cypriot lountza, or any type of smoked ham
- Get 2 tbsp oregano
- Make ready 1/2 cup vegetable oil
- Make ready 1/2 cup olive oil
- Take salt/ pepper
- Make ready for the yogurt sauce
- Take 200 gr yogurt, Greek style
- Get 1 cup milk
- Get 2 eggs
- Prepare salt/pepper
Over here we're all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal. 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. Includes eggplant, olive oil, chestnut mushrooms, garlic, spring onions, lemon zest, chillies, cumin seed, eggs, halloumi, walnuts, sea salt, ground black pepper, phyllo pastry, butter, greek yogurt, eggs. Griddle the aubergines a day ahead.
Instructions to make Amazing aubergine and halloumi pie:
- 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.
- Meanwhile, grate the halloumi cheese and cheddar and cut the ham in long strips.
- 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.
- 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.
- 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.
- 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.
- Pre heat the oven at 190°C
- Pour the rest of the yogurt sauce on top of the pie, covering it all.
- Bake minimum for one hour or until the bottom and top of the pie is nicely golden.
Store covered with olive oil in an airtight box; keep cool. Trim and discard the tops from the Lay an aubergine slice, lengthways, on a board. Place a strip of pepper, a piece of halloumi and a basil leaf onto the top end of the slice, then. Whether chargrilled on the barbecue or blended into a creamy dip, aubergines are fantastic for flavour-packed, veg-filled dishes. Baked aubergine chips with honey and thyme.
So that is going to wrap it up for this special food amazing aubergine and halloumi pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
