Lebanese · beginner
Lebanese Zaatar Roasted Eggplant And Halloumi Skillet
Tender roasted eggplant disks layered with golden pan-seared halloumi cheese, blistered tomatoes, and vibrant aromatic zaatar herb oil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 02
Brush eggplant rounds with 2 tablespoons of olive oil, sprinkle with half the zaatar, and roast for 20 minutes until tender and golden.
- 03
In a small bowl, whisk remaining 2 tablespoons olive oil with remaining zaatar, minced garlic, and lemon juice.
- 04
Heat an oven-safe skillet over medium-high heat and sear halloumi slabs for 2 minutes per side until golden brown, then set aside.
- 05
In the same skillet, toss cherry tomatoes over medium heat for 3 minutes until skins begin to blister and burst slightly.
- 06
Arrange the roasted eggplant rounds and seared halloumi slices in an alternating layer inside the skillet among the tomatoes.
- 07
Spoon the zaatar garlic oil over the dish, warm in the oven for 3 minutes, then sprinkle with fresh mint leaves before serving.
A LITTLE KITCHEN KNOW-HOW
Blistering
High-heat dry pan roasting of whole vegetables like tomatoes to burst their skins and intensify sweet flavors.
Notes from the kitchen
- Pat halloumi dry before searing to prevent boiling in excess water.
- Zaatar blends vary in salt content, so taste the herb oil before adding extra salt.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
