Eggplant and Halloumi Bake with Tomato and Za'atar
Baked slices of eggplant layered with salty halloumi cheese and a spiced tomato sauce infused with za'atar, a Middle Eastern herb blend. This middle eastern-inspired keto (keto, vegetarian) ready in about 50 minutes pairs sliced halloumi cheese, divided olive oil, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, sliced into 1/2-inch rounds eggplant
- 8 oz, sliced halloumi cheese
- 4 tbsp, divided olive oil
- 3 tbsp tomato paste
- 3 cloves, minced garlic
- 1 cup crushed tomatoes
- 2 tsp za'atar seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh mint leaves
Instructions
- Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and sprinkle with 1 tsp salt. Arrange on a baking sheet and roast for 20 minutes until tender and golden.
- Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 3 tbsp tomato paste and 1 cup crushed tomatoes, cooking for 5 minutes until sauce thickens. Season with 2 tsp za'atar, 1/2 tsp black pepper.
- Step 3: In a baking dish, layer half of the roasted eggplant slices, then top with half of 8 oz sliced halloumi cheese. Spread half of the tomato-za'atar sauce over cheese. Repeat layers ending with sauce.
- Step 4: Bake the assembled dish for 15 minutes until the halloumi is soft and starting to brown at edges.
- Step 5: Garnish with 1/4 cup chopped fresh mint leaves and serve warm for a fragrant, keto-friendly Mediterranean bake.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Halloumi Bake with Tomato and Za'atar take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Halloumi Bake with Tomato and Za'atar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced halloumi cheese from drying out.
Can I substitute ingredients in Eggplant and Halloumi Bake with Tomato and Za'atar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Halloumi Bake with Tomato and Za'atar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Halloumi Bake with Tomato and Za'atar keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
