Grilled Eggplant Salad with Halloumi

Grilled Eggplant Salad with Halloumi is a warm, savory Mediterranean salad that’s full of texture and flavor. Smoky grilled eggplant, salty halloumi cheese, and fresh herbs come together in a tangy lemon dressing for a dish that’s simple yet sophisticated. It’s perfect as a light main course, summer side, or vegetarian meal — hearty enough to satisfy, but fresh enough to feel healthy.

Try More Dinners Recipes:

• Easy Eggplant Pizza
• Eggplant Lasagna
• Pasta alla Norma

🍆 Grilled Eggplant Salad with Halloumi Ingredients

• 2 medium eggplants, sliced into ½-inch rounds
• 8 ounces halloumi cheese, sliced into ½-inch pieces
• 2 tablespoons olive oil (plus extra for brushing)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ½ cup fresh parsley or mint, chopped
• Salt and black pepper, to taste

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey (or maple syrup for vegan)
• ½ teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

🥗 How To Make Grilled Eggplant Salad with Halloumi

1. Prepare the eggplant:
   Brush eggplant slices lightly with olive oil and season with salt and pepper.
2. Grill the eggplant:
   Heat a grill pan or outdoor grill to medium-high heat. Grill eggplant for 3–4 minutes per side, until tender and lightly charred. Set aside.
3. Grill the halloumi:
   Place halloumi slices on the grill and cook for 1–2 minutes per side until golden brown and slightly crispy.
4. Make the dressing:
   In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until emulsified.
5. Assemble the salad:
   On a large platter, arrange grilled eggplant and halloumi slices. Scatter over cherry tomatoes, red onion, and herbs.
6. Dress and serve:
   Drizzle the lemon dressing over the salad just before serving. Serve warm or at room temperature.

💭 Recipe Tips

• Salt the eggplant: Sprinkle slices with salt and let them sit for 15 minutes before grilling to remove bitterness.
• Use a grill pan: Perfect for indoor grilling with those lovely char marks.
• Add crunch: Toss in toasted pine nuts or walnuts for extra texture.
• Make it a meal: Serve over a bed of arugula, quinoa, or couscous.
• Vegan option: Replace halloumi with grilled tofu or vegan cheese slices.

🍟 What To Serve With Grilled Eggplant Salad with Halloumi?

Pair this Grilled Eggplant Salad with Halloumi with warm pita bread, hummus or roasted potatoes. It also complements grilled meats, falafel or a simple lentil soup for a complete Mediterranean-inspired meal.

🎚 How To Store Leftovers Grilled Eggplant Salad?

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a skillet or serve cold as a refreshing salad.
• Do not freeze: The halloumi and eggplant lose texture when frozen.

FAQs

More Dinners Recipes:

• Eggplant Meatballs
• Eggplant Caponata
• Classic Baba Ganoush

📊 Grilled Eggplant Salad with Halloumi Nutrition Facts

Serving Size: 1 plate

• Calories: 310 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 620mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 15g