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crispy halloumi & roasted eggplant salad

crispy halloumi & roasted eggplant salad

👨‍🍳 Chefy Tip: Halloumi cooks fast — 1-2 minutes per side over medium heat. If it sticks to the pan, it isn't ready to flip. Roast eggplant in a single layer so the edges dry out and brown, don't steam.

Serves
2
Prep
15 min
Cook
20 min
Difficulty
Easy
Cost
Moderate
Calories
360
Carbs
18g
Protein
22g
Fat
24g

Flavor Profile

🧀 Crispy and salty from pan-seared halloumi
🍆 Smoky and tender with roasted eggplant
🍋 Bright and tangy from a citrus dressing
🥗 Fresh and crisp with mixed greens
🌿 Herbaceous with hints of mint and parsley

Ingredients

🧀 6 oz halloumi cheese, sliced
🍆 1 medium eggplant, cubed
🛢️ 2 tbsp olive oil
🧄 1 clove garlic, minced
🧂 1/2 tsp sea salt
🌶️ 1/4 tsp black pepper
🍋 Juice of 1/2 lemon
🌿 1/2 tsp dried oregano
🥗 2 cups mixed greens
🌿 1 tbsp fresh mint, chopped
🌿 1 tbsp fresh parsley, chopped

Instructions

01

Toss eggplant with 1 tbsp olive oil, garlic, salt, and pepper. Roast at 400°F (200°C) for 18-20 minutes until tender.

02

Sear halloumi slices in remaining olive oil over medium heat, 1-2 minutes per side until golden.

03

Whisk lemon juice and oregano for the dressing. Toss greens with dressing and divide onto plates.

04

Top with roasted eggplant and halloumi. Garnish with mint and parsley.

🧬 Food Science

Halloumi originates from Cyprus and is known for its high melting point, making it ideal for grilling and frying. Eggplants contain antioxidants such as nasunin, which help protect brain cells from oxidative stress.

Pair It

🥂 A dry white wine or a lemon-infused sparkling water enhances the flavors.
🍽️ Pair with roasted chickpeas for extra protein, or serve with a simple cucumber and tomato salad.