Grilled Aubergine & Halloumi Recipe

Introduction

Check out my Aubergine and Halloumi Recipe, a perfect vegetarian meal full of Mediterranean flavors and textures. The combination of tender, balsamic-infused aubergine, crispy, golden halloumi, and sweet roasted tomatoes and peppers makes for a delicious dish that can be enjoyed in many ways.

For a more filling meal, serve it with warm crusty bread or on a bed of grains like barley, couscous, or quinoa. It also works wonderfully as a BBQ dish, where you can grill the aubergine and halloumi over an open flame for extra smoky flavor.

If you’re not a big fan of halloumi, or if you want to reduce the salt and cholesterol, you can easily swap it for mozzarella. It will still give you that delicious cheese-and-vegetable pairing, but with a softer, milder taste.

However you serve it, this dish is simple to prepare, packed with flavor, and perfect for any occasion! 😊

➡️ Explore more Vegetarian Recipes

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How to Choose the Best Halloumi Cheese

• Check the Ingredients – The best halloumi contains just sheep’s and goat’s milk, salt, and rennet. Some brands add cow’s milk, which makes it softer and less traditional.
• Look for a Firm Texture – Halloumi should be dense and springy with a firm consistency. Avoid overly soft varieties, as they won’t hold their shape when grilled.
• Salt Level Matters – Halloumi is naturally salty, but some brands overdo it. If you prefer a milder taste, look for low-sodium halloumi or soak it in water for 10-15 minutes before cooking to reduce saltiness.
• Authenticity Counts – Traditional Cypriot halloumi often has a higher quality and better texture than mass-produced versions. Check for PDO (Protected Designation of Origin) halloumi for the real deal.
• Choose the Right Thickness – Pre-sliced halloumi can be too thin, making it easy to overcook. Buy a whole block so you can slice it yourself into thicker, sturdier pieces.

Learn more about the origins of Halloumi cheese here.

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Ingredients I Used in This Recipe

For this Aubergine and Halloumi Recipe, I used fresh Mediterranean ingredients to create a perfect balance of flavors and textures. The aubergine is roasted until tender and infused with balsamic glaze, giving it a rich depth. If you don’t have balsamic glaze, you can easily substitute it by mixing balsamic vinegar with a little honey for a similar sweet and tangy effect.

I chose halloumi cheese for its firm texture and golden, crispy exterior when grilled. Cherry tomatoes and baby peppers add natural sweetness, enhanced by a drizzle of olive oil and balsamic vinegar. To bring out more aroma and depth, I included garlic and oregano, while fresh basil and rocket add a refreshing contrast to the dish.

We often prepare this dish for hospitality events, and it’s always a hit. Guests love the combination of smoky aubergine, crispy halloumi, and roasted vegetables, making it a perfect choice for both casual and formal dining. It’s a simple yet impressive dish that never fails to stand out.

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Best Side Dishes to Serve with Aubergine and Halloumi

To turn this Aubergine and Halloumi Recipe into a heartier meal, pair it with a side that complements its Mediterranean flavors. Warm crusty bread, such as sourdough or pita, is perfect for soaking up the balsamic glaze and olive oil. Personally, I love to eat it with a fresh baguette, especially when I make this dish for a BBQ—it’s the perfect way to scoop up all the delicious juices.

If you prefer a more filling option, serve it over a bed of grains like barley, couscous, or quinoa, which will add texture and make it more substantial. For a refreshing contrast, a simple Mediterranean salad with cucumbers, tomatoes, red onion, and a lemon dressing works beautifully. You can also add a cool yogurt sauce or tzatziki for extra creaminess.

If you want a protein boost, serve it alongside grilled chickpeas, lentils, or butter beans to keep it vegetarian while making it even more satisfying.

With these additions, this dish becomes a well-rounded, nourishing meal that’s both flavorful and filling.

Recipe Card for Grilled Aubergine & Halloumi:

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?

Yes! When I prepare this dish for hospitality events, I store premade stacks of halloumi and aubergine in the fridge, then blast them through the oven for about 10 minutes before serving to reheat. At home, you can store it in the fridge for up to 2 days, then reheat in a hot oven before serving.

2. How long should I roast the aubergine?

I typically roast it for 10 minutes, but you can reduce the cooking time slightly if you prefer a firmer texture. If you want a softer, melt-in-your-mouth aubergine, you can leave it in for a bit longer.

3. How do I prevent halloumi from becoming rubbery?

Halloumi turns rubbery when overcooked or cooked at low heat. The best way to keep it soft and crispy is to grill it or pan-fry over medium-high heat until golden brown.

4. What can I use instead of halloumi?

If you want a less salty or lower-cholesterol option, try mozzarella or paneer. Mozzarella melts more, so it won’t give you the same firm texture, but it works well in this dish.

👉 Try These Other Mediterranean Recipes:

• Greek Tzatziki Sauce – A perfect dip to serve with this dish.
• Homemade Flatbread – A great side if you want an alternative to a baguette.
• Greek Moussaka – A rich and comforting Greek casserole made with layers of aubergine, spiced meat sauce, and creamy béchamel.
• Halloumi Souvlaki – Dive into the Best Greek Food, with roasted aubergine & sun-dried tomato in soft flatbread. Souvlaki delight!

A Few Words from the Chef

If you try this recipe, I’d love to hear your thoughts! Leave a comment below and let me know how it turned out. Even better—snap a photo and tag me on social media so I can see your delicious creations. Happy cooking!

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