Easy Grilled Halloumi and Eggplant Recipe

This grilled halloumi cheese and eggplant recipe is a fresh vegetarian dish with smoky grilled eggplant, golden halloumi, and a bright mint dressing - perfect for quick, easy summer meals.

This Grilled Halloumi Cheese and Eggplant recipe is one of my favorite grilling recipes. Succulent eggplant and halloumi are grilled and layered with fresh summer tomatoes, then drizzled with a flavorful mint dressing bursting with vibrant flavor! Serve it up stacked as a vegetarian main course, or layer and platter it as a tasty appetizer or snack, side dish, or summer salad. Either way, you’ll love the zesty, bright flavors.

What is Halloumi?

Halloumi cheese, if you are unfamiliar, is a Greek-style sheep’s milk (or goat’s milk) cheese from Cyprus with a firm texture and delicious saltiness. It tastes like feta with a tangy flavor, but has the consistency of a very firm mozzarella. The best thing about halloumi is that it has a high melting point – it doesn’t melt, and only takes a few minutes to grill – perfect for quick summer meals. 

Grilled Halloumi Recipe Ingredients

• Eggplant - The smoky, tender base of the dish, becoming silky and rich when grilled. Japanese eggplants offer a more delicate texture, while larger varieties create hearty slices.
• Fresh tomatoes - Add juicy sweetness, acidity, and vibrant color that balance the smoky eggplant and salty cheese. Feel free to use cherry tomatoes or grape tomatoes (sliced in half).
• Halloumi cheese - A firm, grillable cheese that turns golden and crisp on the outside while staying soft and chewy inside, adding a salty, savory contrast.
• Extra-virgin olive oil - Used for brushing and grilling, it helps the vegetables caramelize and enhances their natural flavor.
• Salt - Enhances all the ingredients and balances the richness of the halloumi.
• Dressing - Mint, parsley, olive oil, lemon juice, water, garlic, salt, and cracked pepper combine for a bright, herb-forward dressing that ties the dish together.

Variations

• Vegetables: Feel free to add other grillable vegetables, such as zucchini or summer squash, onions, or bell peppers.
• Add texture: Toasted pine nuts, pistachios, or crusty bread make wonderful additions for crunch and contrast.

How to Make Grilled Halloumi Cheese

1. Prep. Preheat the grill to medium-high heat and grease it well. Slice the eggplant into 1/3-inch slices and brush each side with olive oil. Slice the block of halloumi cheese into 1/2-inch slices and brush with oil. Slice the tomatoes into 1/2-inch slices, lightly salt, and set aside.

2. Make the mint dressing. Add the ingredients to a blender or food processor to blend or pulse the dressing. Add a little extra water if needed to get the blender going. Be careful not to blend it too smoothly - some texture is nice!

3. Grill. Grill the eggplant first, with the lid closed. Check on the heat occasionally, to prevent burning, and rotate as needed. The eggplant is done when the white becomes slightly translucent. Transfer to a heatproof dish and cover with foil. You can set this aside or place it on the upper grill rack. Re-grease the grill and grill the halloumi until grill marks appear, about a few minutes on each side.

4. Assemble. Layer the eggplant, tomatoes, and halloumi cheese on a platter or plate. Either make a stack on 4-6 plates, or arrange on a large serving platter.

5. Garnish. Drizzle the dressing over the top, season with salt and black pepper, and garnish with fresh mint leaves. Enjoy at room temperature!

Chef’s Tips

1. Grease the grill well. Both eggplant and halloumi can stick easily, so make sure the grates are clean, hot, and well-oiled.
2. Slice evenly for consistent cooking. Keep the eggplant and halloumi slices uniform to ensure everything grills evenly. Plus, it makes stacking easier and prettier for serving.
3. Keep the dressing slightly textured. Over-blending can dull the fresh herbs. Leave a little texture for a more vibrant, rustic feel.
4. Season the tomatoes. A pinch of salt helps draw out their sweetness and intensifies flavor.
5. If you don’t have an outdoor grill, you can still make this using a grill pan on the stovetop, and then finish cooking the eggplant through in a warm oven.

Serving Suggestions

• Serve grilled halloumi cheese and eggplant on its own or as a side with your favorite grilled protein, like tofu, chicken, salmon, scallops, lamb chops, or steak. Add a side of sourdough, focaccia, or pita bread!
• For a vegetarian main, serve it over warm grains, like quinoa, farro, or rice, or over a bowl of cauliflower rice, couscous, or creamy polenta!
• You can also turn this into a salad and serve the grilled halloumi cheese and eggplant over greens like arugula, green or red leaf lettuce, or dressed kale.

Storage

Leftovers will keep for 3 days in an airtight container in the refrigerator.

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