Thick slices of grilled eggplant are topped with golden-brown halloumi cheese and fresh mint leaves, served on a rustic wooden board in warm, natural light.

Grilled Eggplant with Halloumi and Mint

Mediterranean cuisine

Grilled Eggplant with Halloumi and Mint

This vibrant dish combines tender, smoky char-grilled eggplant slices with savory, pan-fried halloumi cheese. A scattering of fresh mint adds a burst of herbaceous freshness, creating a wonderful interplay of textures and flavors. Drizzled with a touch of honey and brightened with lemon, this recipe celebrates the eggplant's ability to absorb and complement other rich ingredients. Perfect as a light lunch, an elegant appetizer, or a flavourful side, it's a simple yet sophisticated way to enjoy eggplant, ideal for both casual meals and entertaining.

Preparation time
15 min
Cooking time
20 min
Total time
35 min
Servings
4

Instructions

Preparation

  1. 1Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly salt both sides of the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
  2. 2Slice the halloumi cheese into 1/4-inch thick pieces. Chop the fresh mint.

Cooking

  1. 1Preheat a grill pan or outdoor grill to medium-high heat. Brush the eggplant slices lightly with olive oil.
  2. 2Place the eggplant slices on the hot grill. Grill for 3-5 minutes per side, or until tender and marked with grill lines. Remove and set aside.
  3. 3Add the halloumi slices to the grill. Grill for 2-3 minutes per side, or until golden brown and slightly crispy. Alternatively, pan-fry in a little olive oil until golden.

Assembly and Serving

  1. 1Arrange the grilled eggplant and halloumi slices on a serving platter, alternating them slightly. Sprinkle generously with fresh mint.
  2. 2In a small bowl, whisk together the honey (or balsamic glaze), lemon juice, 3 tablespoons of olive oil, salt, and pepper to create a dressing.
  3. 3Drizzle the dressing over the eggplant and halloumi. Serve immediately as a warm appetizer, side dish, or light main.

Nutrition Information

Calories
281 kcal
Protein
15 g
Fat
18 g
Carbs
15 g
NutrientPer serving
Calories281 kcal
Protein15 g
Fat18 g
Carbs15 g

Tips

  • Salting eggplant removes bitterness and excess water, preventing sogginess and allowing for better caramelization during grilling.
  • Do not overcrowd the grill when cooking eggplant or halloumi; cook in batches to ensure even browning and proper cooking.
  • This dish is versatile: serve it over a bed of rocket, with crusty bread, or alongside grilled chicken or fish for a complete meal.

By Chef Michael Ilin