Grilled Eggplant Salad

Grilled Eggplant Salad

Light, healthy, and incredibly delicious. It wonderfully complements any meal.


  • Mixed salad: 150 g
  • Pine nuts: 40 g
  • Halloumi cheese: 200 g
  • Chopped mint leaves: 2 teaspoons
  • Honey vinaigrette:
    • Olive oil: 7 tablespoons
    • Apple cider vinegar: 2 tablespoons
    • Honey: 1 teaspoon
    • Dijon mustard: 1/2 teaspoon
  • Eggplant
  • Pomegranate: 1 fruit


  1. Cut the eggplant into 1 cm slices. Sprinkle with salt and set aside for 15 minutes.
  2. Toast the pine nuts in a dry pan.
  3. Mix all the ingredients for the vinaigrette in a bowl and mix well (optionally, season the vinaigrette with freshly ground pepper).
  4. Pat the eggplant slices dry with paper towels, brush with olive oil, and place on a preheated grill pan or oven rack with the grill function. Grill on each side until dark grill marks appear.
  5. Cut the halloumi cheese into cubes, fry in a non-stick pan or grill on a grill pan (you can lightly brush the cheese with olive oil), fry on each side until golden brown.
  6. On plates or a serving platter, arrange the mixed salad, cheese, and eggplant. Sprinkle with pomegranate seeds, pine nuts, and mint (optional). Drizzle the salad with vinaigrette dressing. Serve immediately.

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