Smoky Eggplant & Halloumi Skewers with Sumac
Grilled eggplant and creamy halloumi cheese skewers dusted with earthy sumac, accompanied by a quick tomato-cucumber salad for a refreshing vegetarian centerpiece. This mediterranean-inspired grilling (vegetarian) ready in about 35 minutes pairs large, cut into 1-inch cubes eggplant, tablespoons olive oil, teaspoon sumac 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 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
- 1 large, cut into 1-inch cubes eggplant
- 200 grams, cut into 1-inch cubes halloumi cheese
- 2 tablespoons olive oil
- 1 teaspoon sumac
- 1/2 medium, juiced lemon
- 1/2 medium, thinly sliced red onion
- 150 grams, halved cherry tomatoes
- 1/2 medium, diced cucumber
- 2 tablespoons, chopped fresh parsley
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Toss 1 large eggplant cut into 1-inch cubes with 2 tablespoons olive oil, 1 teaspoon sumac, 1/2 tablespoon lemon juice, and 1/2 teaspoon kosher salt until evenly coated.
- Step 2: Thread 1 large eggplant, 200 grams halloumi cheese cubes, and 1/2 medium thinly sliced red onion onto skewers, alternating ingredients to create color.
- Step 3: Preheat grill to medium (375°F). Place skewers on grill, turning every 2 minutes, until eggplant is tender and halloumi is golden-brown with grill marks, about 8-10 minutes total.
- Step 4: While skewers cook, combine 150 grams halved cherry tomatoes, 1/2 medium diced cucumber, and 2 tablespoons chopped fresh parsley in a bowl. Add 1/2 tablespoon lemon juice and a pinch of kosher salt, then toss gently.
- Step 5: Serve warm skewers immediately with the tomato-cucumber salad arranged alongside, sprinkling any remaining sumac over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Eggplant & Halloumi Skewers with Sumac take to make?
Total time is about 35 minutes (25 min prep + 10 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 Smoky Eggplant & Halloumi Skewers with Sumac?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Smoky Eggplant & Halloumi Skewers with Sumac?
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 Smoky Eggplant & Halloumi Skewers with Sumac 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 Smoky Eggplant & Halloumi Skewers with Sumac 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.
What others are saying
- ★★★★★
Perfect grilling recipe for a weeknight dinner.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
