Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 4tablespoons olive oil
- 2 large eggplant, sliced into discs
- 1 large zucchini, sliced into discs
- 1 large red onion, peeled and sliced
- 2tablespoons pesto, divided
- 3 cloves garlic, peeled and minced
- 400grams chopped tomatoes
- 1tablespoons balsamic vinegar
- 1/4 bunch basil, leaves picked and torn
- 270grams halloumi, sliced
- 500grams puff pastry, ready rolled
Nutrition per serving
3880kJ / 928Cal
3880 Kilojoules or 928 Calories
45% of daily energy intake*
Protein
25.8grams
Fat
59.8grams
Carbs
69.0grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Roasted Mediterranean veggies and halloumi are the perfect match in this delicious puff pastry pie.
Method
Step 1 of 5
Heat 2 tablespoons of oil in a large non-stick pan on medium heat and cook the eggplant and zucchini slices for 2-3 minutes on each side, working in batches. Remove from the pan and set aside.
Step 2 of 5
Heat 1 tablespoon of oil in another pan and cook the onions for 6 minutes to soften. Add the garlic and cook for 3 minutes. Stir in the pesto, chopped tomatoes and balsamic vinegar and simmer for 15 minutes until thickened. Stir in the torn basil.
Step 3 of 5
Drizzle the non stick pan with a little oil and cook the halloumi slices for 2 minutes on each side. Pre-heat the oven to 180°C.
Step 4 of 5
Roll the puff pastry out into a large rectangle, then cut into 2 squares. Lay a square on a greased baking sheet and leaving a gap around the edges, spread a layer of sauce, followed by eggplant and zucchini slices and topped with halloumi. Repeat until the sauce and vegetables have been used up.
Step 5 of 5
Brush the gap around the edge with a little oil then place the second square on top. Crimp the edges with a fork to seal. Bake for 30 minutes, until golden brown.
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