Eggplant and halloumi salad recipe

Updated: Jun 11, 2020

I never tire of eggplants and I simply adore Halloumi. I am very critical of the quality of halloumi that I find in the stores. It must be salty, stringy and chewy and has to have mint leaves in the water. If not, its not a good Halloumi, in my view.

Having said this, when I was thinking of salads to make, my mind immediately jumped to two of my favorite food items - eggplants and Halloumi cheese. And that's how this salad came about last Pesach (2019).

My recipes are always simple - that's because I like to keep to true to the taste of the ingredients and their flavors. Also, generally, I don't have much time to spend hours and hours in the kitchen, so I have to be practical.

Try this salad. It is especially good for Pesach.


3 - 4 baby eggplants

1 packet of rocket

1/2 cup cherry tomatoes

4 pieces fried Halloumi cheese



1/4 cup light olive oil

2 tbsp balsamic vinegar

1 1/2 - 2 tbsp honey

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper


Cut the eggplants into 3 wedges but careful to keep the wedges connected at the stem at the top.

Brush the baby eggplants with oil, sprinkle with fine salt and zaatar and the bake in the oven until soft (careful not to burn). When cooked, remove from the oven and allow to cool.

Cut the Halloumi into strips and fry until golden.

Arrange the eggplants, halloumi and cherry tomatoes over the rocket.

Pour dressing and enjoy

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