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Prepare filo pastry.
Provide big or 8 medium aubergines.
You need to prepare halloumi cheese, finely grated.
Provide cheddar cheese, finely grated.
Prepare cypriot lountza, or any type of smoked ham.
Prepare oregano.
Provide vegetable oil.
You need olive oil.
Use salt/ pepper.
Provide for the yogurt sauce.
You need to prepare yogurt, Greek style.
You need milk.
Prepare eggs.
You need to prepare salt/pepper.

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. 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.

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. 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. Baked aubergine 'chips' make a moreish easy snack or side dish.

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