This amazing tomato pie with halloumi and eggplant is the best option for a healthy, quick, and easy vegan meal.
Pie recipes are always versatile and customizable. This recipe for a delicious eggplant and tomato pie is mixed with the savory flavor of halloumi cheese.
It will be enough for the whole family, and you will have some mouthwatering leftovers for tomorrow’s craving.
To make a delicious tomato pie with halloumi and eggplant first you should preheat the oven to 400ºF (200ºC).
Cut the eggplants into medium slices. For a better taste, you need to remove the bitter liquid from the eggplants. Arrange the slices on a baking sheet. Sprinkle some salt on them.
Let them sit for about 30 minutes; then you will see the brown liquid on the eggplants. You can rinse them in the sink or pat the slices with a paper towel.
For a chewy and yet crispy crust, mix the Kalleh butter in a bowl. You can do it by hand or with a food processor. Then add the flour in three separate parts and the salt. Whisk them until they start to clump together.
If it is needed, use one or two teaspoons of icy water. Dust the surface with some flour to avoid being sticky. Place the smooth dough on a plastic wrap and bring the edges together. Put the buttery pastry in the fridge for 15-20 minutes.
Heat two tablespoons of olive oil on a large frying pan, cook the eggplant slices for about 5 minutes on each side until golden brown and tender. Then remove from the pan and set it aside.
Cut the Kalleh halloumi cheese into medium slices. Heat a drizzle more of the olive oil in the pan and fry the halloumi slices for 2 minutes on each side until light golden brown. Set aside with the eggplants.
Now drizzle more of the olive oil and add the finely chopped onion into the pan. Cook for 5 minutes until soft and translucent. Add the crushed cloves of garlic, sauté for another 2 minutes.
Stir in the coriander, chopped tomatoes, balsamic vinegar, and mix thoroughly—season with some salt and pepper.
Let the sauce simmer for 15 minutes until you have a smooth and thick sauce. Right before removing from the heat, stir in the chopped mint leaves.
When the pastry has cooled off, on a floured work surface, roll the dough into a thinner layer based on your baking pan’s shape. You want two rolled pastries, one for the bottom and one for the top. The top pastry should be a little larger. This way, you can press the edges.
Place the first pastry on the bottom of your pie pan. Use your hand to press the dough into the pan, until there are no cracks. With a fork prick the bottom of the pan. In a small bowl, beat the egg with one tablespoon of water.
Brush the pastry with egg wash, and layer the tomato sauce, eggplant slices, and halloumi cheese onto the middle of the pastry, leaving a border around the edge. Keep layering until the ingredients are all used up.
Lift the second layer over the pie, press down the edges, and seal it. Use a fork to neaten the edges. Brush the top with egg wash. You can decorate the top layer with pie patterns. At last, cut a small cross in the center of the pie and sprinkle some sesame seeds. Bake the tomato pie for 35-40 minutes until it is golden brown and tender.