Mediterranean eggplant salad with halloumi

This grilled eggplant and halloumi salad is a must-try summer salad. It is filling, refreshing, and absolutely delicious, especially if you like a bit of salty creaminess in your salad. If you don’t have a barbeque pit or are too lazy to set a fire over coal like me, don’t worry! You will see how I grill the eggplant in an oven.

I have always tried to incorporate eggplants into my dish. It is fiber-rich, low in calories, and has a magnificent anti-inflammatory compound called anthocyanin that you don’t want to miss when on an anti-inflammatory diet.

Adding halloumi brings saltiness to this eggplant salad without needing an additional sprinkle of salt in flavoring. Although it can be too salty for some, serving it in moderate quantities with other ingredients in this refreshing salad will create a harmonious balance of flavors.

About this eggplant salad recipe

This Mediterranean-inspired eggplant salad is simple yet flavourful. I never thought the combination of eggplant, halloumi, and arugula would be this good if it were not because of my recent trip to Turkey.

The irresistible balance of grilled cheese, peppery arugula, and charred eggplant inspired me to recreate this salad in my own kitchen. I thought you should try it too!

Perfect as a side dish or a light meal, this salad offers a unique and balanced alternative to your typical greens. The combination of fresh and grilled ingredients makes it both refreshing and savory.

Ingredients and substitution

Before we go through the grilling instructions, here’s what you need to make eggplant salad.

Eggplant—I’m using 1 plump eggplant (300g). Wash and dry the eggplant before you cut them.

Halloumi cheese—This provides protein, calcium and salt for the salad. I’m using half a pack of halloumi cheese. Originally from Cyprus, halloumi cheese is made of goat milk. Its higher melting point makes it perfect for grilling, so don’t worry, it won’t melt through your grilling rod. I’m using a low-salt halloumi.

Arugula—Use as fresh arugula as possible, and make sure you dry them after washing to avoid excess water.

Red onion—Red onion adds sweetness and sharpness to the salad. If you fancy a sweeter onion, go for the yellow one. Optionally, you can also use pickled onion for added flavor.

Olives—I’m using pickled, low-sodium pitted green olives. You may opt for low-salt capers or your choice of olives. The fresher, the better.

Cherry tomatoes—A bit of tomato adds a juicy and sweet tangy flavor to the salad. I like to use heirloom tomatoes for a sweeter taste when it comes to raw salad. Feel free to use your choice of tomato.

Extra virgin olive oil—You will need this to coat the grilled ingredients and for the arugula. Choose a good-quality olive oil, as it gives the salad the best flavor.

Lemon— I’m using a quarter of a lemon for juicing.

Seasoning—The seasoning includes paprika, cumin, garlic powder, and Italian mixed herbs.

Italian mixed herbs—This Mediterranean dry mix typically consists of several Italian herbs, including oregano, basil, parsley, marjoram, rosemary, sometimes red pepper, and more, depending on the brands. If you can’t find pre-mixed Italian herbs, you can simply mix them on your own by combining 1 tsp each of your preferred Italian herbs in a small bowl. For this recipe, you will need 1 tbsp of the mixed herbs, so you’ll have some leftovers for later use. Store the extra in an airtight jar to keep it fresh.

Grilling eggplant and halloumi

If you don’t have a barbecue pit, don’t worry. In this recipe, I will show you how to grill eggplant and halloumi cheese in an oven. This method is quicker, cleaner and more convenient than grilling on a stovetop or barbecue pit.

Optionally, if you don’t own an oven, you can grill them in a grilling pan over low to medium heat. Whichever grilling method you choose, the results will vary slightly in terms of smokiness and char level.

Instruction

Let’s dive deep into the step-by-step process of making this eggplant salad.

1. Mixing the spices – In a small bowl, combine all the spices and flavorings with 4-5 tbsp of extra virgin olive oil and stir well with a spoon.

2. Grilling eggplant in the oven – Preheat your oven to 250°c (480°F). Slice your eggplant into 1-inch thick rounds. Brush each side of the slices with the mixed spices and arrange them on an oven grill rack. Place the grill rack on the bottom level of the oven and cook them for 8-10 minutes. Once brown, pull the rack with a glove and flip the eggplant slices to cook for another 8-10 minutes. Pull out the rack (with oven mitts) and transfer the eggplant to a dish. Don’t turn off the oven yet, as you will still need it to grill the halloumi.

3. Grilling halloumi – The same goes for the cheese. Cut the cheese block into 1-inch thick slices. For this recipe, I’m using 4 slices of halloumi, which is half a block. Brush each side of the cheese with the mixed spice and arrange them on the same grilling rack. Place them at the bottom level of the oven and cook for about 5 minutes on the bottom and top sides or until they make wonderful grilling marks. Remove the rack with a glove and transfer the grill to the dish together with the eggplant.

4. Tossing the salad – In a big salad bowl, toss together the arugula, sliced onion, and olives. Add the extra virgin olive oil and lemon juice, then massage them thoroughly without mushing the olives.

5. Assemble and serve – Top the grilled eggplant and halloumi on the salad, and it’s ready to serve.

If you like a hint of sweetness in your salad, consider adding some thinly sliced apples or pears.

What can you use other than halloumi cheese?

If you want to keep it creamy and healthier, swap halloumi for feta cheese. Since the texture of feta can be crumbly, skip the grilling part and top the crumbly feta cheese on the salad right before serving.

Additionally, for a vegan option, top the salad with air-fried tofu or scrambled air-fried tofu seasoned with the mixed spice above.

Serving suggestion

Turn them into eggplant salad sandwiches and serve them as a side dish at a picnic or barbecue or as finger food at your dinner party. To make them a complete meal, you can also serve them with your choice of grain.

Feel free to adjust the spices and ingredients to your liking. After all, the best recipes are often born from a little experiment! Don’t forget to share in the comment below if you try this recipe!

FAQ

What is the healthiest way to cook eggplant?

The healthiest way to cook eggplant is by grilling or roasting it in the oven. This method reduces the amount of oil needed to cook eggplant to its softest.

Pan-frying eggplant, however, needs quite a high amount of oil to prevent burning, as the vegetable tends to absorb it while cooking.

Other salad recipes you might like

• Mediterranean cucumber and tomato salad (Shirazi)
• Sumac salad
• Mediterranean parsley and tomato salad
• Thai mango salad
• Zesty pineapple salad

 

🥣 Did you try this recipe? Let me know your thoughts in the comment below.