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Roasted eggplant, tomatoes and halloumi in a bowl.
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5 from 5 votes

Roasted Eggplant with Tomatoes and Halloumi

With cherry tomatoes and halloumi, this roasted eggplant recipe is an easy vegetarian meal. It's tossed in an herby tahini sauce with parsley and lemon juice.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

For eggplant, tomatoes and halloumi

  • 1-1/2 pounds eggplant, trimmed and cut into 1/2-inch dice
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 3 garlic cloves, skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 pound halloumi cheese, cut into 1/2-inch cubes

For sauce

  • 1 cup parsley leaves
  • Juice of 1 lemon
  • 1 tablespoon tahini
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

For serving

  • Cooked grains, i.e. barley, quinoa, farro, couscous

Instructions

  • Preheat the oven to 400 degrees F.
  • On a sheet pan, toss the eggplant, tomatoes and garlic cloves with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread everything into a single layer, arranging the tomatoes cut side up. 
  • Roast for 25 minutes until the eggplant is starting to brown at the edges and the tomatoes are wrinkling. Scatter the halloumi on the pan and continue roasting for 10-15 minutes until the cheese is lightly golden.
  • For the sauce, squeeze the roasted garlic cloves out of their skins into the bowl of a food processor. Add the parsley, lemon juice, tahini, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 cup olive oil. Puree until the sauce is smooth and combined.
  • Spoon the about half the sauce onto the eggplant, tomatoes and halloumi on the sheet pan, gently tossing to coat the ingredients. Add more sauce as desired or serve the rest in a bowl on the side.
  • Serve with cooked grains.

Notes

Store leftovers in an airtight container in the fridge up to 3 days. Reheat them in a 350-degree F oven or in the microwave. You can also eat them cold in a salad with greens such as baby spinach or arugula or chopped romaine.
Nutritional information does not include the cooked grains.

Nutrition

Calories: 428kcal | Carbohydrates: 19g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 1.434mg | Potassium: 780mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1.889IU | Vitamin C: 59mg | Calcium: 631mg | Iron: 3mg