Grilled Fattoush With Halloumi And Eggplant Recipe

Name: Grilled Fattoush With Halloumi And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, plus more for grill; 2 scallions; 1 jalapeno; 1/2 cup halved pitted Castelvetrano or other green olives; 3 tablespoons salted, roasted pistachios; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper; 1 tablespoon dried thyme; 1 tablespoon toasted sesame seeds; 1/4 teaspoon garlic powder; 2 (6)-inch pitas; 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant); 2 tablespoons olive oil, plus more for grill; Kosher salt; 1 (8)-ounce package Halloumi cheese; 2 large Persian cucumbers or 1 small English hothouse cucumber; 1 pound tomatoes, halved, cut into wedges if large; 1/2 cup torn mint leaves; 1/4 cup dill sprigs

Servings: persons

5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeno
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

1
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeno, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeno. Transfer to a cutting board and let cool slightly.
2
Slice open jalapeno and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
3
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
4
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
5
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
6
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons olive oil, plus more for grill, 2 scallions, 1 jalapeno, 1/2 cup halved pitted Castelvetrano or other green olives, and more.

Yes, Grilled Fattoush With Halloumi And Eggplant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Fattoush With Halloumi And Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions