Eggplant and Halloumi Sheet Pan with Za’atar and Lemon

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A vibrant Mediterranean-inspired keto sheet pan dish roasting eggplant and halloumi cheese with fragrant za’atar and fresh lemon. This Mediterranean keto recipe (low-carb), ready in about 40 minutes, pairs eggplant, halloumi cheese, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 eggplant, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1/2-inch slices
• 4 tbsp olive oil
• 2 tbsp za’atar seasoning
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium cubed eggplants with 3 tbsp olive oil, 2 tbsp za’atar seasoning, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the eggplant cubes in a single layer on a large rimmed baking sheet. Roast in the oven for 20 minutes until golden and tender.
3. Step 3: Remove the baking sheet from the oven and nestle 8 oz sliced halloumi cheese among the roasted eggplant. Drizzle with remaining 1 tbsp olive oil and 2 tbsp lemon juice.
4. Step 4: Return the pan to the oven and roast for an additional 10 minutes until the halloumi is golden and slightly crispy on edges.
5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top before serving warm.