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-inspired keto recipe (low-carb), ready in about 40 minutes, pairs eggplant, halloumi cheese, 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 "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, cut into 1-inch cubes eggplant
• 8 oz, cut into 1/2-inch slices halloumi cheese
• 4 tbsp olive oil
• 2 tbsp za’atar seasoning
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

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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.