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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
