Eggplant and Halloumi Skillet with Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A hearty vegetarian keto skillet combining savory halloumi cheese and roasted eggplant in a fragrant spiced tomato sauce. This mediterranean-inspired keto (vegetarian) ready in about 40 minutes blends large, cut into 1-inch cubes eggplant, divided olive oil, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 large, cut into 1-inch cubes eggplant
• 8 oz, sliced into 1/2-inch thick pieces halloumi cheese
• 4 tbsp, divided olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 14 oz can canned diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red chili flakes
• 2 tbsp, chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 large cubed eggplant and season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 10-12 minutes, stirring often, until golden and tender. Remove eggplant and set aside.
2. Step 2: In the same skillet, add remaining 2 tbsp olive oil and 8 oz sliced halloumi cheese. Fry halloumi for 2-3 minutes per side until crisp and golden. Remove and set aside.
3. Step 3: Add 1 finely chopped medium onion to the skillet and cook for 4-5 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp red chili flakes. Cook for 1 minute until fragrant.
4. Step 4: Pour in 14 oz canned diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 6-7 minutes until it thickens slightly.
5. Step 5: Return the cooked eggplant to the skillet, gently fold into the tomato sauce. Top with the fried halloumi slices and cook for another 2 minutes to warm through.
6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the skillet before serving for a fresh finish.