Halloumi Stuffed Eggplant

Name: Halloumi Stuffed Eggplant
Prep time: 25 min
Cook time: 15 min
Yield: Makes about 10–12
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Thin eggplant, melty halloumi, zesty crumb—these bites crisp up fast and disappear faster. Dunk in minted yoghurt and try not to eat the lot.

PREP TIME

25 minutes (includes salting)

COOK TIME

15 minutes

SERVES

Makes about 10–12

About this recipe

I’m an eggplant lover through and through, and Halloumi Stuffed Eggplant is my kind of comfort food. Thin rounds of eggplant hold a slice of salty halloumi with a light swipe of capsicum paste for moisture. They fry to a golden crumb while the cheese softens inside. The outside stays crisp, the centre stays soft, and every piece feels like the sort of snack you reach for without thinking.

This recipe comes from the way I grew up eating eggplant—fried rounds with a squeeze of lemon and fresh bread on the side. I’ve kept that spirit here, but I’ve added a touch of dried mint and a simple crumb to make each stack extra satisfying. It’s quick to prep, easy to cook, and perfect for sharing at the table or piling onto a platter.

If you love eggplant like I do, try a few more favourites. My Fried Eggplant is the classic—rounds, lemon, and bread for a simple plate that never fails. My Halloumi and Eggplant Burger is a hearty vegetarian option with a bright pesto that feeds the whole family. And my Baked Eggplant with Tahini Sauce is a lighter, oven-baked dish with a creamy tahini drizzle that’s vegan and easy to make. Halloumi Stuffed Eggplant sits right beside them—simple, quick, and always a crowd- pleaser.

Ingredients

Main Ingredients

1 medium–large eggplant, unpeeled, sliced into 0.5 cm rounds
150 grams halloumi, sliced into 0.25 cm slices
1 heaped tablespoon capsicum paste
1–2 teaspoons dried mint, plus extra to serve
1 cup plain breadcrumbs
1 tablespoon za’atar
1 cup plain flour
2 eggs
Salt and pepper
Light olive oil (or preferred oil), for shallow frying

To serve (optional)

Natural yoghurt
lemon wedges

Notes from Rouba

Pat the eggplant dry really well—no rinsing after salting.
I like a heaped swipe of capsicum paste for moisture—it keeps the filling juicy
Keep the eggplant thin so each bite cooks quickly and the cheese melts.
Fry in a single layer and don’t rush the colour
Serve with yoghurt and a squeeze of lemon

Method

Step 1. Prep & season eggplant:

Slice the eggplant into 0.5 cm rounds and the halloumi into 0.25 cm slices. Place the eggplant rounds in a colander, sprinkle with salt, and let sit for about 15 minutes to draw out moisture; pat dry well (do not rinse).

Step 2. Assemble stacks

Spread a little capsicum paste on one eggplant round, top with a slice of halloumi, sprinkle with a pinch of dried mint, and cap with another eggplant round to make a sandwich; repeat with all slices.

Step 3. Set up & crumb

Whisk the eggs in a shallow bowl and season with salt and pepper. In a second dish, season the flour with salt and pepper. In a third dish, mix the breadcrumbs with the za’atar.

Working one at a time, dust each sandwich lightly in the seasoned flour, dip into the egg, then press into the breadcrumb mixture so it coats all over.

Step 4. Shallow-fry

Heat enough oil to cover the base of a large frying pan; fry the sandwiches in batches over medium heat for 3–4 minutes per side until golden and the halloumi softens. Drain on paper towel

Serve hot with yoghurt and a squeeze of lemon.

A FEW THINGS YOU’LL WANT TO KNOW

Can I skip the capsicum paste?
You can, but I’ve tried both and the eggplant with halloumi tastes better with it—it keeps the filling juicy and adds moisture.

Do I need the za’atar in the crumb?
If you’re avoiding sesame, skip it, but I recommend keeping it—it makes a big difference to flavour.

Can I bake these instead of frying?
You can, but brush or drizzle both sides generously with oil and bake on a hot tray; they’ll be drier. These are best shallow-fried.

What oil should I use?
Use what you prefer. Because we’re not deep-frying, olive oil works well here too.

Do I have to serve yoghurt on the side?
No. Tahini sauce or just lemon juice is great. I love a little lemon over the top.

Why are the eggplant slices thin?
They’re layered into sandwiches; thin slices keep each bite neat and easy to eat in one hand without being too thick.