Grilled Eggplant and Halloumi Skewers with Pistachio Pesto
Charred cubes of halloumi and tender grilled eggplant are threaded onto skewers and finished with a luxurious pistachio-basil pesto. This Mediterranean-inspired recipe combines creamy, salty, and nutty flavors in perfect harmony — a true summer favorite!
⏱ Time
Prep: 20 minutes
Cook: 10–12 minutes
Total: 30–35 minutes
Ingredients
For the Skewers
1 medium eggplant, cut into 1-inch cubes
200 g (7 oz) halloumi cheese, cut into cubes
1 small red onion, cut into chunks (optional)
1 small zucchini, sliced thick (optional)
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
Wooden or metal skewers (if wooden, soak for 20 minutes before grilling)
For the Pistachio Pesto
½ cup fresh basil leaves (lightly packed)
2 tbsp unsalted pistachios (lightly toasted)
1 small garlic clove
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp Parmesan cheese (optional, or substitute nutritional yeast for vegan)
Salt & pepper, to taste
1–2 tbsp water (to thin, if needed)
Instructions
1. Prepare the Vegetables and Cheese
In a bowl, toss eggplant (and optional veggies) with olive oil, oregano, garlic powder, salt, and pepper.
Let sit for 10–15 minutes while you prepare the pesto.
2. Make the Pistachio Pesto
In a small food processor, combine basil, pistachios, garlic, lemon juice, olive oil, Parmesan, salt, and pepper.
Blend until smooth, adding water gradually to reach a creamy, spoonable consistency.
Taste and adjust with more lemon or salt if desired.
3. Assemble the Skewers
Alternate pieces of eggplant and halloumi (and onion or zucchini if using) onto skewers.
4. Grill
Heat a grill pan or outdoor grill over medium-high heat.
Brush lightly with olive oil.
Grill skewers for 8–10 minutes total, turning occasionally, until eggplant is tender and halloumi is golden with grill marks.
5. Serve
Arrange skewers on a plate.
Drizzle generously with pistachio pesto and a few extra crushed pistachios for garnish.
Serve warm with lemon wedges.
Tips & Variations
Add cherry tomatoes to the skewers for extra sweetness and color.
For a vegan option, replace halloumi with firm tofu or grilled mushrooms.
The pesto also pairs beautifully with grilled chicken, shrimp, or roasted vegetables.
Serve with couscous, herbed rice, or warm flatbread for a complete Mediterranean meal.
Nutritional Information
Calories: 420 kcal
Protein: 19 g
Fat: 32 g
Carbohydrates: 16 g
Fiber: 4 g