Middle Eastern · Lunch
Grilled Eggplant and Pepper Salad
Charred eggplant and bell pepper are tossed warm with tomato, red onion, garlic and lemon, finished with parsley, mint and olive oil. Grilled halloumi adds savory richness, while pomegranate seeds and sumac provide brightness and tang. Served at room temperature.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
541Calories
21.8gProtein
38.8gFat
31.2gCarbs
14.8gSugar
9.1gFiber
1294mgSodium
88mgChol
13.9gSat Fat
1065mgPotassium
480mgCalcium
3.1mgIron
0.1mcgVitamin B12
105mgVitamin C
vegetarian
gluten-free
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Slice eggplant into rounds and bell pepper into quarters, dice tomato, slice red onion, mince garlic. Brush eggplant and pepper with olive oil.
2
Char
Grill eggplant and bell pepper on high heat for 10–12 minutes, turning once, until deep char forms and flesh softens throughout.
3
Grill
Cook halloumi slices over medium heat for 2–3 minutes per side until golden marks appear and cheese softens.
4
Finish & Plate
Slice peppers into strips and cut eggplant into wedges. Toss with tomato, red onion, garlic, lemon juice, 30ml olive oil, salt and pepper. Fold in parsley and mint. Arrange vegetables on a plate, lay halloumi on top, scatter pomegranate seeds and sumac over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g halloumi
- 400g400g eggplant
- 280g280g bell pepper
- 200g200g tomato
- 60g60g red onion
- 2 clove2 clove garlic
- 30ml30ml lemon juice
- 60ml60ml olive oil, plus extra for brushing
- 30g30g parsley
- 20g20g mint
- 30g30g pomegranate
- 5g5g sumac
- 1g1g salt
- 0.5g0.5g black pepper
