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Eggplant Halloumi Salad Recipe

Eggplant Halloumi Salad

Eggplant Hallloumi Salad Recipe. Simple ingredients full of flavor. This side dish is perfect for entertaining or to serve as a side dish. Fresh herbs and lemon juice create a vibrant flavor.
Course Salad, Side, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon coconut oil
  • 1 eggplant (aubergine) sliced into even sized rounds of approximately 1cm thick
  • 1 tablespoon pine nuts toasted
  • 1 shallot finely sliced into rounds
  • halloumi cheese finely grated
  • handful leaves of fresh mint
  • handful leaves of fresh parsley
  • 1 lemon juice


  1. Warm a pan and add some of the coconut oil
  2. Add slices of the eggplant to cook each side until golden in color and softened. Turn slices when they are browned, remove and repeat until all of the eggplant slices are cooked
  3. To another pan add the pine nuts to dry roast - eg to heat for a few minutes over medium heat until the just begin to change color. Remove from the heat and set aside
  4. To the pan that was used to roast the pine nuts, add a little coconut oil and the slice shallots and fry until golden brown and crisp. Remove and set aside
  5. As each set of eggplant pieces are ready place them in a circle or a stack on a serving plate
  6. Shave some halloumi cheese over the top of each layer, sprinkle some fresh herbs and the pine nuts - add the next layer repeating these steps
  7. When all of the eggplant slices have been cooked and are stacked on the serving plate, topped with more finely grated halloumi, herbs and pine nuts and top with the shallots.
  8. Add the lemon juice over the stack and serve warm or at room temperature.

Recipe Notes

I grated a large block of halloumi cheese but did not use more than a small amount of it as it is finely grated. I am sure that a block of halloumi cheese will not go astray after used for this recipe! find another recipe to add it to or simply slice it into chip size pieces, fry until browned on all sides and warm and serve with a squeeze of lemon juice and pinch of chilli flakes