Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred eggplant and salty halloumi cheese tossed with fresh mint and a zesty lemon dressing for a refreshing Mediterranean salad. This Greek recipe (vegetarian), ready in about 30 minutes, pairs medium eggplants, halloumi cheese, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat. Brush 2 sliced medium eggplants evenly with 2 tbsp extra virgin olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Grill eggplant slices for 4 minutes per side until tender and grill marks appear. Remove and set aside.
  3. Step 3: Brush 8 oz sliced halloumi cheese with remaining 2 tbsp olive oil. Grill for 2 minutes per side until golden and slightly softened.
  4. Step 4: In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Arrange grilled eggplant and halloumi on a serving platter. Drizzle with lemon-garlic dressing and sprinkle 1/4 cup chopped fresh mint leaves evenly over the top.
  6. Step 6: Serve immediately while warm for a bright and savory salad with smoky char and fresh herbs.

Frequently asked questions

How long does Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 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 Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing?

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 medium eggplants from drying out.

Can I substitute ingredients in Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing?

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 Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing 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 Grilled Eggplant and Halloumi Salad with Mint and Lemon Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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