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Grilled eggplant salad with grilled halloumi cheese served with toasted bread

Grilled Eggplant salad with Toasted Bread

This recipe is just another level of awesomeness that you can’t afford to miss. Grilled eggplant, halloumi cheese, tomatoes in a salad, and toasted bread is a delight food in summer.
Course Main Course, Salad, Vegan
Cuisine Mediterranean
Keyword grilled eggplant, grilled eggplant marinade, grilled eggplant parmesan, grilled eggplant recipes, grilled eggplant salad
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 5 People
Author Joyjeet Sarkar


  • 2 Medium sized eggplants
  • 3-4 Tomatoes
  • 8 oz Halloumi cheese
  • 1/3 cup Olive oil for brushing extra virgin
  • 1-2 tsp Salt and pepper

Mint Dressing (optional)

  • 1/4 cup Mint leaves
  • 1/4 cup Italian Parsley
  • 1/4 cup Olive oil extra virgin
  • Fresh lemon juice
  • 1/2 cup water & 1 small garlic clove, minced
  • 1/4 tbsp Salt & crushed pepper


  • Slice eggplant to almost ½ inches thick pieces and brush them with olive oil. Use salt and pepper to season.
  • Slice Halloumi cheese into ½ inch pieces and repeat the same as in step 1.
  • Slice the tomatoes, onions, bell peppers, and zucchini into ½ inch pieces, keep them aside.
  • For the dressing, add all the ingredients mentioned for mint dressing in a food processor. Add water as per your requirement and blend it for a runny consistency.
  • Now preheat the grill to medium-high, oil the grill grates. Grill the eggplant slices and keep flipping them at regular intervals. Eggplants are cooked when the white portion becomes slightly translucent. Also, the dark grill marks indicate the same.
  • Alongside start grilling the halloumi cheese and other sliced veggies. Brush the other veggies with some oil and sprinkle with salt and pepper.
  • Also, apply some butter on the bread slices and place them on the grill. Grill each side for a minute.
  • When done take them off the grill and allow to rest.
  • Assemble the eggplant, halloumi cheese, and all the veggies on a platter layering. Drizzle with the mint dressing (if you’ve skipped this part, then don’t) and a sprinkle of salt & pepper. Garnish with fresh mint leaves and serve with toasted bread.    


Key Tips:
  1. Soft and tender eggplant is a key ingredient in this recipe.
  2. Mint dressing gives a fabulous look to the salad and makes it tangy.
  3. Cook the eggplant, cheese, and other veggies over a medium grill.
  4. In this recipe keep the grill lid closed (while using a gas grill) while flipping the eggplant as it takes a bit of time to cook.
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HAVE A QUESTION? - Look in the full post. If you have any questions related to the recipe, go through the entire post. If you follow it, you can make it perfect every single time. Every article is written in a step by step process with quality pictures so that you can visualize yourself cooking this recipe along with useful tips and advice.
You can do the adjustment in the number of servings in the recipe as per your cooking, so do the math carefully for the ingredients. Although instructions will remain as it is.
Nutrition Facts
How to prepare grilled eggplant salad with halloumi cheese
Amount Per Serving 2 slices
Calories 45             Calories from Fat 27
% Daily Value*
Fat 3g                                        5%
Dietary Fiber 2g                        8%
Carbohydrate 4g                       1%
Sugar 0g
Potassium 487.2mg                10%
Protein 1g
Sodium 170mg                          7%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.3µg                        2%
Calcium 0mg
Iron <1mg
* Percent Daily Values are based on a 2000 calorie diet.

This is a general nutrition chart for one serving. The number of servings is stated above and is my estimate of the normal serving size for this recipe.
The above nutritional information is estimated and may vary from the actual results you have. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average user.