Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Here’s a vegetarian grilled eggplant, tomato, halloumi and bulgur salad recipe with lots of lemon, fresh parsley and toasted pine nuts. Healthy and easy.

Course Salad
Category Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 421 kcal
Autor Elle


  • 1/2 cup bulgur (100 g)
  • 2 medium eggplants, cut into 2 cm rounds
  • 200 g cherry tomatoes, halved
  • extra virgin olive oil
  • 150 g halloumi cheese sliced about 2 cm thick
  • sea salt and freshly ground pepper, to taste
  • 1-2 tablespoons extra virgin olive oil
  • freshly squeezed juice of 1 lemon
  • sumac seasoning
  • chopped flat-leaf parsley, to garnish
  • 1/3 cup pine nuts, toasted (35 g)


  1. Place eggplant slices on paper towels; sprinkle each side with salt. Let stand for 30 minutes to release some of the water.
  2. To cook the bulgur, combine 1⁄2 cup medium-grain bulgur and 1 1/2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. Cover and set aside.
  3. NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgar. Cover with plastic wrap and let stand until water is absorbed, about 30 minutes.
  4. Meanwhile, heat up your grill or electric grill (I so LOVE this!) to medium-high. Press the eggplants between paper towels to absorb the excess moisture. Brush both sides with olive oil and place on the grill.

    NOTE: You’ll want to grill the eggplant for about 5 minutes per side until the texture is soft throughout.

  5. After 5 minutes turn over the eggplant slices, and spread the tomatoes out on the grill, skin side down. Add the halloumi to the grill. Flip the halloumi after 2 minutes. Once cooked, cut the slices in half.
  6. Transfer the cooked bulgur to a large bowl or platter, add the eggplant, halloumi and tomatoes. Toss gently together. Drizzle with olive oil and lemon juice. Season with salt and pepper, and sprinkle with a little sumac.
  7. Garnish with parsley and pine nuts. Serve warm and enjoy!