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Overhead shot of halloumi aubergine hummus bowl with bread in a blue bowl

Smoky Aubergine and Halloumi Bowls

These aubergine and halloumi bowls are packed with smoky grilled eggplant, fried halloumi, creamy hummus and tangy pickled red onions. Serve with fresh bread for a tasty summer lunch or dinner.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 -3 bowls
Calories 538kcal


  • 1 Aubergine
  • 200 g Halloumi sliced
  • 200 g Hummus store bought or homemade
  • Pickled Red Onions to serve
  • Parsley chopped, to serve
  • Garlic Oil to serve
  • Pitta or Flatbread to serve


  • Heat the oven to 200°C/400°F. If you have a gas hob use tongs to hold the aubergine over the flame and turn every couple of minutes until the skin is blackened then place on a baking sheet and put in the oven for 20 minutes. If you don't have a gas hob then just put the aubergine in the oven and roast for 30-40 minutes until soft all the way through.
  • While the aubergine roasts heat a frying pan over a medium high heat and fry the halloumi on both sides until browned and crispy.
  • Spread the hummus in the bottom of 2-3 bowls. Remove the blackened skin from the aubergine and use forks to pull apart the flesh and split between the bowls. Add the halloumi and any toppings you like. Serve with fresh bread of your choice.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 538kcal | Carbohydrates: 29g | Protein: 32g | Fat: 35g | Saturated Fat: 19g | Sodium: 1584mg | Potassium: 752mg | Fiber: 13g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 1059mg | Iron: 3mg